caramel apple pecan instant pot coffee cake
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5 from 3 votes

Instant Pot Coffee Cake

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.
Prep Time15 mins
Cook Time35 mins
Total Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, coffee cake, dessert, easy, instant pot, pressure cooker
Servings: 12
Calories: 539kcal
Author: The Typical Mom


  • 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.



Serving: 8oz | Calories: 539kcal | Carbohydrates: 76g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 454mg | Potassium: 228mg | Fiber: 2g | Sugar: 40g | Vitamin A: 610IU | Vitamin C: 0.7mg | Calcium: 101mg | Iron: 2.1mg