This is the most amazing caramel apple pecan Instant Pot coffee cake! Bake it in the oven or in your pressure cooker with some coffee for the perfect breakfast. Caramel coffee cake that’s moist and baked in no time at all.
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 (caramel is my fave) and a moist piece of coffee cake I’ve got you covered! 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. This caramel apple pecan Instant Pot coffee cake 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 dessert Instant Pot recipes…let us know what you think. 😉 This is a sponsored conversation written by me on behalf of Folgers®. The opinions and text are all mine. (originally published 9/17)
Ok so this Instant Pot coffee cake came out so good!
Paired with a cup of coffee in the morning and I was ready to go.
So here’s how you make it, well the coffee cake that is. I don’t think I need to show you how to make a pot of coffee.
You can bake this in the oven, but if you have one of these fancy pressure cookers you should try this Instant Pot dessert at home. 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.
Here’s what you’ll need to make this caramel apple pecan Instant Pot coffee cake
- 7 cup bundt pan
- Use this non stick spray inside
- Sour Cream
- Brown sugar
- Optional add ins
Brew a pot of your Folgers® Simply Gourmet™ Natural Caramel coffee, grab a cup, drizzle some melted frosting on your caramel apple Instant Pot coffee cake, add some caramel sauce, sprinkle and a few more pecans on the top and you’ve got yourself the perfect breakfast….or brunch.
Really you cannot go wrong with this combo!
Here’s a video showing you how we made Instant Pot coffee cake it and the printable recipe:
Caramel Apple Pecan Instant Pot Coffee Cake
- 3 c 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 c butter softened
- 1 1/2 c sugar
- 1 tsp vanilla
- 1/2 tsp almond extract
- 3 eggs
- 1 1/2 c sour cream
- 2/3 c apple optional, skinned and diced
- 1/2 c caramel bits
- 1 c pecans chopped, or sliced almonds
- 1 c brown sugar
- 2 tsp cinnamon
- 2 tsp nutmeg
- * Note: This recipe makes 2 bundt cakes in your pressure cooker.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 the apples and caramel bits until well combined.
- If using an Instant Pot or pressure cooker spray the inside of a 6 cup bundt pan with non stick spray.
- Mix together your brown sugar, chopped or sliced nuts, cinnamon and nutmeg in a small bowl.
- Divide your batter and brown sugar mixture in half now.Spoon in 1/3 of brown sugar mixture into bundt pan, then spoon in 1/2 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 town across the whole pan, followed by a piece off foil over your bundt pan, then make a sling by rolling up a piece of foil like a bandana and place underneath 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.
- Serve, or slightly melt some frosting and drizzle over the top.
- If not using an Instant Pot, make batter as directed, layer as explained in a regular size bundt pan and bake at 350 degrees for about 45 minutes or until slightly firm on top and knife in the middle comes out clean.
Fall really is a great time of year to reflect, spend time with family and friends, and enjoy the holidays together. Having an easy recipe on hand that screams fall and pairs nicely with a nice warm cup of coffee is perfect when I have company coming over or I just want to sit down with my family curled up in my favorite blanket, and watch a movie together.
It’s these times that make me smile. 😉
This is a sponsored conversation written by me on behalf of Folgers® . The opinions and text are all mine.