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Homemade The Ultimate Instant Pot Coffee Cake photo

The Ultimate Instant Pot Coffee Cake

This Ultimate Instant Pot Coffee Cake is incredibly moist and bursting with flavor! Perfect for brunch or a sweet treat anytime!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 eggs
  • 1 1/2 cups sour cream or Greek yogurt
  • 1/2 cup chocolate chips
  • 1 cup pecans chopped or slivered almonds
  • 1 teaspoon orange zest
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg

Equipment

  • Instant Pot (6-quart or larger)
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • 8-inch round cake pan
  • Parchment paper

Method
 

Method
  1. In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.
  2. In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla and almond extracts.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream or Greek yogurt.
  5. Gently fold in the chocolate chips, chopped pecans or slivered almonds, and orange zest.
  6. Line your cake pan with parchment paper and pour in half of the batter.
  7. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Sprinkle half of this mixture over the batter in the pan.
  8. Pour the remaining batter on top and finish with the remaining cinnamon-sugar mixture.
  9. Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside. Carefully lower the cake pan onto the trivet.
  10. Seal the Instant Pot lid and set it to cook on high pressure for 55 minutes. Allow for a natural pressure release for 10 minutes before releasing any remaining pressure.
  11. Remove the cake from the Instant Pot and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Ensure to use parchment paper to prevent sticking.
  • Cool the cake properly to avoid crumbling.
  • Avoid overmixing the batter for a light texture.
  • Store in an airtight container for up to 3 days.
  • Freeze well wrapped for up to 3 months.