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The Ultimate Instant Pot Coffee Cake

This Ultimate Instant Pot Coffee Cake is a game-changer! Enjoy a rich, moist cake packed with delightful flavors and textures.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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
  • 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
  • Mixing bowls
  • Rubber spatula
  • Measuring cups and spoons
  • 9-inch round cake pan
  • Parchment paper

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Combine with sour cream. Mix in the sour cream (or Greek yogurt) until the mixture is smooth.
  6. Step 6: Incorporate dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
  7. Step 7: Add mix-ins. Fold in the chocolate chips, chopped pecans (or slivered almonds), and orange zest until evenly distributed.
  8. 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.
  9. 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.
  10. 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.
  11. 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.