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The Ultimate Instant Pot Coffee Cake
The coffee cake made in an instant pot is delicious, rich with chocolate chips, and moist and delicate. This dish is excellent for breakfast, a snack, or an indulgent dessert. In fact, it tastes a lot like Starbucks coffee cake, only better.
This is the best cake to have for breakfast, lunch, or as a snack. You could even serve it as the perfect dessert with your favorite meal.
The best part is that you can add your favorite things to the original recipe to make it uniquely your own.
How to serve:
This is the perfect recipe for a tender cake whether you want it for breakfast, dessert, or a snack. Serve this delicious chocolate chip coffee cake with a hot cup of coffee. Here are some other serving ideas:
- This goes great with a large bowl of fresh fruit for breakfast.
- Add a drizzle of melted frosting on top before serving.
- Alternatively, you can use maple syrup instead of frosting.
- Another idea is to add a spoonful of our caramel sauce on top.
- Our coffee cake also goes great with a glass of ice-cold milk.
- Add a dollop of whipped cream or ice cream for a creamier dessert.
Serve for Breakfast or with our Slow Cooker Beef & Noodles
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 3/4 cup unsalted butter (softened to room temperature)
- 1 1/2 cup granulated sugar sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 eggs
- 1 1/2 cup 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
- Keep in mind: This recipe makes 2 mini bundt cakes in your IP.
- Spray the inside of a 6 cup bundt pan with non-stick spray, also you can use a 7inch cake pan. Set aside.
- In a medium bowl mix flour, salt, baking soda, and baking powder.
- In a large bowl, beat together butter, sugar, orange zest, vanilla, almond extract, eggs, and sour cream until smooth.
- Slowly add the dry ingredients mixture, mix at low speed until smooth.
- Using a spatula, fold in the chocolate chips until well combined.
- In another medium bowl, mix together the brown sugar, chopped nuts, cinnamon, and nutmeg.
- Divide the cake batter and brown sugar mixture in half now, so you have enough for 2 cakes.
- Spoon in 1/3 of half of your brown sugar mixture into a bundt pan, then spoon in 1/2 of the divided coffee cake batter.
- Spoon in another 1/3 of your brown sugar mixture on top of the batter inside your bundt pan.
- Put the remaining 1/2 of your coffee cake batter on top and sprinkle the remaining brown sugar mix on top. Make sure the pan is not more than 3/4 full.
- Cover the pan with foil.
- Put a trivet inside your Instant Pot. Pour 2 cups of water inside the pot
- Lower your bundt pan into your Instant Pot and on top of your trivet.
- Close the lid and steam valve.
- Press the cake button and adjust to 35 min or press manual, input 35 minutes on high pressure.
- Allow after that for pressure to naturally release completely.
- Carefully lift the bundt pan, remove foil, and set on a cooling rack until completely cool.
- Carefully flip over onto a plate.
- Optionally mix 1/2 cup of powdered sugar with 1 tablespoon of milk and drizzle on top of the cool cake.
- Slice and serve.
