Instant Pot Coffee Cake
This Instant Pot coffee cake has a spicy Spanish or Mexican influence using a spice mix of cayenne and cinnamon. It makes for a very tasty Spanish Instant Pot cinnamon coffee cake. This can also be made in any other brand pressure cooker or a Ninja Foodi.
Ever wonder where coffee cake came come? Read the history of it here.
Baking Coffee Cake in the Instant Pot
I love baking in the Instant Pot. It is a great way to avoid heating up the house in summer or for when out with the RV. You will need a spring form pan like this pan from Amazon (affiliate link) for baking. It is a great accessory to have!
This particular cinnamon coffee cake recipe is great as a breakfast cake or as an Instant Pot dessert.
Start out by spraying your pan with a non-stick baking spray. The ingredients are then mixed and poured into the pan.
A tasty nut crumble topping is then added.
Cover the pan with foil, making sure that it is well sealed. Then use a sling for your pot. Here is how to make an Instant Pot foil sling.
2 cups of water are added to the pressure cooker and the pan is placed on the trivet with about an inch of space between it and the water.
pressure cook on manual high pressure for 35 minutes and do a natural release of the steam. Then let cool.
Serving The Cake
What I love about springform pans is how easy it is to remove the cake. Do so and then garnish. You can use items such as caramel drizzle, whip cream, and mint.
You can also add things like blueberries or apples to this coffee cake recipe.
Try serving this as a dessert with a Spanish or Mexican inspired meal such as Instant Pot Spanish Rice, or Instant Pot Carnitas.
And of course it is always good on its own for breakfast!
Instant Pot Coffee Cinnamon Cake Recipe
Instant Pot Coffee Cake
This Instant Pot coffee cake has a mix of cayenne and cinnamon for a spicy Spanish or Mexican influence. It is great as a dessert or as a breakfast cake.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup brown sugar
- 3/4 cup granulated white sugar
- 1 tsp. cinnamon
- 1 tsp. Cayenne
- 3/4 cup canola oil
- 1 cup walnuts chopped
- 1 cup buttermilk or substitute 1 cup milk + 1 teaspoon vinegar
- 1 large egg, room temp
- 1 tsp. baking powder
- 1 tsp. baking soda
Instructions
Spray your springform pan with a non-stick baking spray.
In a medium bowl, combine flour, brown sugar, granulated sugar,cayenne, and cinnamon.
Add the oil, mix to combine.
Take ¾ of the flour mixture in place in a separate bowl.
Add walnuts to that bowl.
Using your hands mix to combine.
Set to the side.
Add the baking powder and baking soda to the flour mixture, stir to combine.
Now add the buttermilk and egg and mix to combine.
Pour your batter into the springform pan.
Top with the streusel nut mixture.
Cover your pan with foil.
Make a foil sling by rolling up a piece of foil like a bandana.
Place the trivet inside your Instant Pot.
Add 2 cups of water to your Instant Pot.
Place your foil sling inside the Instant pot allowing for 1 inchexcess on the sides.
Place your springform pan on top of the sling.
Close your lid and the steam valve.
Press manual for 35 minutes.
Allow to naturally release the steam.
Place on a cooling rack until cooled.
Garnish with caramel drizzle, whip Cream and mint.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 825Total Fat: 43gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 36mgSodium: 410mgCarbohydrates: 102gFiber: 3gSugar: 59gProtein: 12g
