The Ultimate Instant Pot Coffee Cake
There’s something undeniably comforting about a slice of coffee cake, especially when it’s warm and fresh. Imagine the aroma of buttery cake mingling with cinnamon and nuts wafting through your kitchen, all while knowing that you made it in your Instant Pot! This Ultimate Instant Pot Coffee Cake is not just a delightful treat; it’s a game-changer for anyone who loves baking but may be short on time. With its rich, moist texture and a perfect crumb, this cake will quickly become a favorite in your household.
But what makes this recipe stand out? Let’s dive into the details and explore why this cake is an essential part of your baking repertoire.
Why This Recipe Works
The Ultimate Instant Pot Coffee Cake combines traditional flavors and modern convenience. By utilizing the Instant Pot, the cake remains incredibly moist due to the steam cooking method, which is often difficult to achieve with conventional baking. The balance of flavors—vanilla, almond, orange zest, and warm spices—creates a cake that is both nostalgic and exciting. Plus, the addition of chocolate chips and pecans adds delightful texture and richness, making each bite truly satisfying.
The Essentials
- 3 cups all-purpose flour – The backbone of the cake, providing structure.
- 1/2 teaspoon salt – Enhances the sweetness and balances flavors.
- 1 1/2 teaspoons baking powder – Helps the cake rise and achieve a light texture.
- 1 1/2 teaspoons baking soda – Works with the sour cream to create a tender crumb.
- 3/4 cup unsalted butter – Adds richness and moisture.
- 1 1/2 cups granulated sugar – Sweetens the cake and contributes to its overall texture.
- 1 teaspoon vanilla extract – A must-have for flavor depth.
- 1/2 teaspoon almond extract – Adds a unique, nutty flavor.
- 3 eggs – Binds the ingredients together and adds moisture.
- 1 1/2 cups sour cream or Greek yogurt – Keeps the cake moist and tender.
- 1/2 cup chocolate chips – A delightful surprise in each bite.
- 1 cup pecans, chopped or slivered almonds – For crunch and nutty flavor.
- 1 teaspoon orange zest – Brightens up the flavor profile.
- 1 cup brown sugar – Provides a deep, caramel-like sweetness.
- 2 teaspoons cinnamon – A classic spice for coffee cakes.
- 1 teaspoon nutmeg – Adds warmth and depth.
Appliances & Accessories
- Instant Pot – The star of the show, making baking easier and faster.
- Mixing bowls – For combining your ingredients.
- Rubber spatula – Perfect for folding ingredients together without overmixing.
- Measuring cups and spoons – Precision is key in baking.
- 9-inch round cake pan – To hold your cake while it cooks in the Instant Pot.
- Parchment paper – Helps with easy removal of the cake from the pan.
The Method for The Ultimate Instant Pot Coffee Cake
Step 1: Prepare your Instant Pot
Start by pouring 1 cup of water into the Instant Pot. This is essential for creating steam, which will cook the cake. Place the trivet in the bottom of the pot.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
Step 3: Cream the butter and sugar
In another mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
Step 4: Add the eggs and extracts
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla and almond extracts until fully incorporated.
Step 5: Combine with sour cream
Mix in the sour cream (or Greek yogurt) until the mixture is smooth.
Step 6: Incorporate dry ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
Step 7: Add mix-ins
Fold in the chocolate chips, chopped pecans (or slivered almonds), and orange zest until evenly distributed.
Step 8: Prepare the cake pan
Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release. Pour the batter into the pan, smoothing the top with a spatula.
Step 9: Create a topping
In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the top of the cake batter.
Step 10: Cook in the Instant Pot
Carefully place the cake pan on the trivet in the Instant Pot. Close the lid and set to cook on high pressure for 50 minutes. After the cooking time is up, allow for a natural release for 10 minutes before switching to a quick release.
Step 11: Cool and serve
Once done, carefully remove the cake from the Instant Pot and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing and serving.
Ingredient Flex Options
- Swap out sour cream for plain yogurt if preferred.
- Use any combination of nuts or even omit them entirely for a nut-free version.
- Substitute chocolate chips with dried fruits or different types of chocolate.
- Experiment with different extracts, such as hazelnut or coconut, for unique flavor profiles.
Easy-to-Miss Gotchas
- Make sure the butter is softened to room temperature, not melted, to achieve the right texture.
- Don’t skip the parchment paper; it makes removing the cake from the pan much easier.
- Check your Instant Pot seal to ensure it’s properly placed; this affects cooking time.
- Allow the cake to cool completely before slicing to maintain its structure.
Save It for Later
The Ultimate Instant Pot Coffee Cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
The Ultimate Instant Pot Coffee Cake Q&A
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the cake may be denser. Consider using half whole wheat and half all-purpose flour for a lighter texture.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg.
Can I make this cake ahead of time?
Absolutely! This cake stores well and can be made a day in advance. Just keep it covered at room temperature until serving.
What should I serve with this coffee cake?
This cake pairs wonderfully with a cup of coffee or tea. You can also serve it with whipped cream or a scoop of vanilla ice cream for a delightful dessert.
One Pan, More Ideas
- Instant Pot Apple Cake – A fruity twist on the classic.
- Instant Pot Chocolate Cake – For chocolate lovers everywhere.
- Instant Pot Pumpkin Bread – Perfect for fall gatherings.
Make It Tonight
This Ultimate Instant Pot Coffee Cake is the perfect solution for your cravings. Whether it’s for a cozy breakfast, a mid-afternoon snack, or a sweet treat after dinner, this cake is sure to impress. With its rich flavors and tender crumb, you’ll find it hard to resist going back for another slice. So, gather your ingredients and get ready to enjoy the delightful experience of baking in your Instant Pot. Your family and friends will thank you!
The Ultimate Instant Pot Coffee Cake
Ingredients
Equipment
Method
- Step 1: Prepare your Instant Pot. Start by pouring 1 cup of water into the Instant Pot. Place the trivet in the bottom of the pot.
- Step 2: Mix the dry ingredients. In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
- Step 3: Cream the butter and sugar. In another mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Step 4: Add the eggs and extracts. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts until fully incorporated.
- Step 5: Combine with sour cream. Mix in the sour cream (or Greek yogurt) until the mixture is smooth.
- Step 6: Incorporate dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
- Step 7: Add mix-ins. Fold in the chocolate chips, chopped pecans (or slivered almonds), and orange zest until evenly distributed.
- Step 8: Prepare the cake pan. Grease a 9-inch round cake pan and line the bottom with parchment paper. Pour the batter into the pan, smoothing the top with a spatula.
- Step 9: Create a topping. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the top of the cake batter.
- Step 10: Cook in the Instant Pot. Carefully place the cake pan on the trivet in the Instant Pot. Close the lid and set to cook on high pressure for 50 minutes. Allow for a natural release for 10 minutes before switching to a quick release.
- Step 11: Cool and serve. Once done, carefully remove the cake from the Instant Pot and let it cool in the pan for about 10 minutes. Turn it out onto a wire rack to cool completely before slicing and serving.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze individual slices wrapped tightly for up to 3 months.
- Substitute sour cream with plain yogurt if preferred.
