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The Ultimate Instant Pot Coffee Cake

This Instant Pot Coffee Cake is a game-changer! Moist, flavorful, and easy to make, it's the perfect treat for any occasion.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Coffee Cake, Easy, Instant Pot, Moist
Servings: 8 servings

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 large 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

Instructions

Prepare the Batter

  • In a large mixing bowl, combine the all-purpose flour, salt, baking powder, and baking soda. Whisk them together until well blended.
  • In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the vanilla and almond extracts, mixing until incorporated.

Add the Eggs and Sour Cream

  • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the sour cream or Greek yogurt until smooth.

Combine and Mix

  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Gently fold in the chocolate chips, chopped pecans, and orange zest.

Prepare the Instant Pot

  • Pour half of the batter into a greased springform pan. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Sprinkle half of this mixture over the batter. Pour the remaining batter on top and finish with the rest of the brown sugar mixture.

Set Up the Instant Pot

  • Place a trivet or steamer rack inside the Instant Pot. Add 1 cup of water to the bottom of the pot. Carefully place the springform pan on top of the trivet.

Cook the Cake

  • Seal the Instant Pot lid and set it to cook on high pressure for 50 minutes. Allow for a natural pressure release for 10-15 minutes before opening the valve to release any remaining pressure.

Cool and Serve

  • Remove the springform pan from the Instant Pot and let the cake cool for about 10-15 minutes. Carefully remove the sides of the springform pan and transfer the cake to a serving platter. Slice and serve warm or at room temperature.

Equipment

  • Instant Pot
  • Mixing Bowls
  • Measuring cups and spoons
  • Spatula
  • Springform pan
  • Trivet or Steamer Rack

Notes

  • Don't overmix the batter to avoid a tough texture.
  • Ensure your baking powder and soda are fresh for optimal rising.
  • Follow the natural pressure release for best results.
  • Wait for the Instant Pot to cool before opening to prevent collapse.