This is the best Instant Pot coffee cake with caramel bits and pecans! You can now bake in your pressure cooker or Ninja Foodi and serve with a cup of coffee for breakfast. This comes out as the most moist dish in no time at all.
This caramel apple pecan Instant Pot recipe is such a perfect pair with my cup of coffee in the morning that I just had to share it with you, it’s one of our favorite desserts.
If you love those few moments in the morning when it’s quiet and you can sit down to relax a warm cup of coffee. Add a moist piece of coffee cake and it’s a piece of heaven
Ok, so I don’t always get a moment of silence in my house with three girls getting ready for school, but I always try to take a moment to get going for the busy day ahead. You can make this in an IP, a Crockpot Express or as an easy Ninja Foodi recipe.
You can bake this in the oven like our coffee cake with yellow cake mix, but if you have one of these fancy pressure cookers you should try baking dessert this way instead. Baking sweet breads in it makes them incredibly moist. My children and I agree that it is the only way to go really anymore.
Another reason why I love using my Instant Pot is this. When it’s 100 degrees outside I am NOT about to turn on my oven. Sorry. Not happening. This Instant Pot coffee cake comes out perfectly moist with the little balls of caramel I baked within it.
The picture above is once it is done and taken out of my pressure cooker. Yes it doesn’t look like a traditional coffee cake right now. Once you flip it upside down though on to a plate, it’s just how you’d envision it.
The trick is using this mini bundt pan below and allowing it to FULLY cool inside the pan. This allows it to stiffen up and stay in tact when it is gently flipped over.
You are going to want two 6 cup bundt pans (what I used and works the best) to “bake” this in. It makes your end result so pretty and fits well inside your pot set on a trivet. I like the ones that have handles on the sides so you can lift it in and out easily.
Ingredient Notes
All purpose flour is the base of the dry ingredient with some baking powder and baking soda which will help to make it rise and stay light and fluffy.
Butter is better softened, salted I like the most and my favorite brand is Kerrygold for the smoothest outcome.
Sugar, white granulated will make it sweeter. I haven’t tried this yet with a sugar free alternative like Splenda but imagine it would work just as well. Brown sugar provides a deep rich sweetness to this dish
Eggs should be added at room temperature ideally and whisked before adding in with all the other ingredients for the lightest and fluffiest outcome.
Sour Cream will keep it moist, plain Greek yogurt is a good alternative. I have even used mayonnaise if that is all I have on hand.
Don’t fill the pan past the 3/4 mark or it will start to spill over and not cook completely.
Can you add nuts?
Yes I really love to add some chopped candied pecans or sliced almonds inside the batter as well as on the top are fun too as well as giving it more texture. We added some to the top as you can see here.
If you want to make this as a Ninja Foodi recipe, no problem, you just: follow same directions below, turn pot on, use pressure cooker lid, one that isn’t attached, press pressure button, high.
How Long to Cook Coffee Cake in Instant Pot
You are going to want to put a piece of paper towel across the whole pan, followed by a piece off foil over your bundt pan to keep the condensation off the top to make it wet. Close lid and steam valve. Pressure cook high, fo 35 minutes cooking time. Allow a natural steam release to finish completely.
Carefully lift bundt pan out using foil sling handles. Remove foil and paper towel and set on a cooling rack until completely cool. (so it can continue to bake and stiffen up) Carefully flip over on to a plate. Serve, or slightly melt some frosting and drizzle over the top.* Note: This recipe makes 2 bundt cakes in your pressure cooker.
Instant Pot Coffee Cake Recipe
Video
Equipment
Ingredients
- 3 cup all purpose flour, (make sure you spoon into your measuring cup, do not scoop cups up)
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 cup butter, softened
- 1 1/2 cup sugar
- 1 tsp vanilla
- 1/2 tsp almond extract
- 3 large eggs
- 1 1/2 cup sour cream
- 1 cup brown sugar
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 cup pecans, chopped
Instructions
- Note: This recipe makes 2 bundt cakes in your pressure cooker so you will divide batter between the two or cut recipe in half to make just one. Mix flour, salt, baking soda, and baking powder together in 1 bowl.
- On low speed mix butter, sugar, vanilla, almond extract, eggs, and sour cream until smooth.
- Slowly add in dry ingredients, mix on low until smooth. Gently fold in 1/2 c. caramel bits if desired until well combined.
- Spray the inside of a 6 cup bundt pan with non stick spray.
- Mix together your brown sugar, chopped nuts, cinnamon and nutmeg in a small bowl. Divide your batter and brown sugar mixture in half now.
- Spoon in 1/3 of half of your brown sugar mixture into bundt pan, then spoon in 1/2 of your divided coffee cake batter.
- Spoon in another 1/3 of your brown sugar mixture on top of batter inside your bundt pan.
- Put the remaining 1/2 of your coffee cake batter on top of your brown sugar/pecan sprinkles making sure bundt pan is 3/4 full, no more. Sprinkle remaining brown sugar mix on top.
- Put a piece of paper towel down across the whole pan, followed by a piece of aluminum foil over that. Then make a sling by rolling up a piece of foil like a bandana and place underneath the an so there are foil handles on either side to lift it in and out of your Instant Pot.
- Put a trivet inside your Instant Pot.
- Pour 2 c. of water inside your pot
- Lower your bundt pan into your Instant Pot and on top of your trivet.
- Close lid and steam valve.
- Press cake button and adjust to 35 min. Or if you don’t have a cake button press pressure, high, fo 35 minutes.
- Allow to naturally release steam completely.
- Carefully lift bundt pan out using foil sling handles.
- Remove foil and paper towel and set on a cooling rack until completely cool. (so it can continue to bake and stiffen up)
- Carefully flip over on to a plate when at room temperature.
- Serve, or slightly melt some frosting and drizzle over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I store the other 1/2 of the recipe to make after the first cake is gone? (Actually that shouldn’t be very long!)
I imagine if kept in fridge overnight it would work but may not be as fluffy the 2nd round
Loved the blog. Thanks for posting. You got a new fan.
Thanks
I made half a recipe and used my 6- cup bundt pan. It was heavenly delight! The only thing I did different is that I didn’t use quite all the brown sugar mixture. It didn’t need it. It was plenty sweet, but not too sweet. The texture was perfect…which is hard to find in IP recipes. Thank you for such a wonderful recipe!
Yay so glad you loved it too!
So this makes 2 cakes in a 6 cup pan? Double checking a comment