Instant Pot Coffee Cake Recipe
Description
This Instant Pot Coffee Cake is a moist and delicious cake that is perfect for breakfast or brunch. The cake itself is light and fluffy, with a rich coffee flavor. The topping consists of crunchy walnuts and a light glaze, making it the perfect sweet treat. This recipe is easy to make, and can be ready in just a few minutes. So, if you’re looking for a delicious dessert to impress your guests, this Instant Pot Coffee Cake is the perfect choice.
Prep Time
The prep time for this Instant Pot Coffee Cake is about 10 minutes, as you need to gather the ingredients and mix them together. This cake is simple to make, so you don’t need to worry about any complicated techniques or steps. Once the ingredients are gathered, the cake will be ready to bake.
Cook Time
The cook time for this Instant Pot Coffee Cake is 20 minutes. This is a relatively short time, as the cake is baked in the pressure cooker. The cake will come out perfectly cooked, with a moist and fluffy texture. The glaze and walnuts also add a great crunch to the cake.
Ingredients
The ingredients for this Instant Pot Coffee Cake are as follows:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup cold butter, cut into pieces
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee
- 1 cup chopped walnuts
- 1/2 cup confectioners’ sugar
- 2 tablespoons milk
Instructions
To make the Instant Pot Coffee Cake, start by combining the flour, sugar, baking powder, and salt in a large bowl. Cut in the butter until the mixture is crumbly. In a separate bowl, beat the eggs with the vanilla and coffee. Add this mixture to the dry ingredients and mix until just combined. Grease the Instant Pot insert with butter, then pour the cake batter into the insert. Sprinkle the chopped walnuts over the top. Close the lid and cook on high pressure for 20 minutes. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully open the lid and remove the cake. Allow the cake to cool for 10 minutes before removing from the insert. To make the glaze, combine the confectioners’ sugar and milk until smooth. Drizzle the glaze over the cooled cake and serve.
Equipment
The equipment needed for this Instant Pot Coffee Cake is as follows:
- Instant Pot
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Butter knife
Notes
It is important to use strong brewed coffee for this recipe. This will give the cake a deep and rich flavor. You can also substitute brewed espresso if you prefer. If desired, you can also add some chocolate chips or chopped nuts to the cake batter for extra flavor and texture.
Nutrition: Per Serving
Calories: 283 | Fat: 12g | Protein: 5g | Carbs: 39g | Fiber: 2g | Sugar: 20g
Recipe Tips
This Instant Pot Coffee Cake is best served warm, as the glaze and walnuts will be extra crunchy. You can also store the leftovers in an airtight container for up to 3 days. The cake can also be frozen for up to 3 months. To reheat, simply place the cake in the microwave for 1 minute, or until heated through.
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