If you’re craving a warm, moist coffee cake without the hassle of traditional baking, this Instant Pot coffee cake recipe is your answer. It combines tender crumb with a sweet cinnamon streusel topping, all cooked quickly and evenly in your pressure cooker. Perfect for breakfast, brunch, or anytime you want a comforting dessert, this recipe delivers bakery-quality results with minimal effort.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, melted
- ½ cup (120ml) sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (60g) brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the baking pan: Grease a 7-inch springform pan or a similar-sized heatproof dish that fits inside your Instant Pot. You can also line it with parchment paper for easier removal.
- Make the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the melted butter, sour cream, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Prepare the streusel: In a small bowl, mix the brown sugar and cinnamon. Set aside.
- Assemble the cake: Pour the batter into the prepared pan, spreading evenly. Sprinkle the cinnamon-sugar mixture over the top, distributing it evenly.
- Set up the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot. Place a trivet or steamer basket inside. Carefully place the prepared pan on the trivet.
- Cook under pressure: Seal the lid and set the valve to sealing. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 25 minutes.
- Natural release: Once the cooking time is complete, allow a 10-minute natural release, then carefully turn the valve to venting to release any remaining pressure.
- Cool and serve: Carefully remove the pan from the Instant Pot. Let the coffee cake cool for about 10 minutes before removing the sides of the springform pan. Slice and serve warm or at room temperature.
Tips
- Substitutions: Use Greek yogurt instead of sour cream for a tangy flavor or coconut sugar as a healthier sweetener alternative.
- Pan choices: If you don’t have a springform pan, a heatproof glass or ceramic dish that fits inside your Instant Pot works well. Just ensure it’s oven-safe and fits comfortably.
- Prevent sticking: Grease your pan thoroughly or line it with parchment paper to avoid sticking when removing the cake.
- Overmixing: Be careful not to overmix the batter, as this can result in a dense cake. Mix just until ingredients are combined.
Serving Suggestions
This coffee cake pairs beautifully with a cup of freshly brewed coffee or tea. Serve it warm, topped with a dollop of whipped cream or a drizzle of icing for extra indulgence. It also works well as a dessert, especially when accompanied by a scoop of vanilla ice cream or a dusting of powdered sugar.
Variations
For a different twist, consider adding chopped nuts such as walnuts or pecans into the batter or streusel. You can also swirl in fruit preserves like raspberry or apricot before cooking for a fruity surprise. For a chocolate version, fold in mini chocolate chips into the batter or sprinkle cocoa powder into the streusel topping.
Storage and Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes. For best results, reheat individual slices rather than the whole cake to maintain moisture and texture.
Frequently Asked Questions
Can I make this coffee cake without an Instant Pot?
Yes, you can bake this coffee cake in a conventional oven. Pour the batter into a greased 8-inch round or square baking dish and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
What if I don’t have a springform pan?
You can use any oven-safe dish that fits inside your Instant Pot, such as a glass or ceramic baking dish. Just make sure it’s sturdy enough to withstand pressure cooking and that it fits comfortably inside the pot with room for steam circulation.
Can I freeze leftover coffee cake?
Absolutely. Wrap individual slices tightly in plastic wrap and store in an airtight container or freezer bag. Freeze for up to 3 months. To reheat, thaw at room temperature or microwave until warm.
How do I prevent the cake from sticking to the pan?
Greasing the pan thoroughly with butter or non-stick spray, or lining it with parchment paper, helps prevent sticking. Allow the cake to cool slightly before removing the sides of the springform or the cake itself to avoid breaking.
Can I add fruit or nuts?
Yes, folding in chopped nuts or small fruit pieces like blueberries or chopped apples into the batter before cooking adds extra flavor and texture. Adjust cooking time slightly if adding a lot of moisture from fruit.
What size Instant Pot is best for this recipe?
A 6-quart Instant Pot is ideal for this recipe, as it provides enough space for the pan and ensures even cooking. If you have a larger model, just ensure the pan fits comfortably inside with room for steam circulation.
This Instant Pot coffee cake recipe is a foolproof way to enjoy a bakery-style treat at home with minimal effort and time. Experiment with toppings and flavors to make it your own, and enjoy a warm slice whenever you crave comfort in a bite.
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