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Sweet Sriracha-Glazed Acorn Squash
Blueberry Cinnamon Coffee Cake
| By : |
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
6 servings
|
Ingredients
For the streusel topping
- 1/4 cup bisquik
- 1/4 cup brown sugar lighty packed
- 1/2 tsp cinnamon ground
- 2 tbsp canola oil
For the cake
- 2 cups bisquik
- 1/4 cup brown sugar lightly packed
- 2/3 cup milk
- 1 egg beaten
- 1 cup blueberries frozen
Ingredients
For the streusel topping
For the cake
|
|
Instructions
- Spray an
8-inch springform pan that will fit into the Instant Pot with cooking spray. Set a tall trivet in the pot and add1 1/2 cups hot water. (The trivet should sit high enough in the pot so that the bottom of the cake pan does not touch the water; a trivet with2-inch -high legs is ideal.) - Make the streusel topping: In a medium bowl, mix the topping ingredients together; set aside.
- Make the cake: In a large bowl, whisk together the Bisquick and brown sugar. In a small bowl or measuring cup, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and stir until there are no traces of flour. (Do not overmix; it’s okay if there are a few small lumps.)
- Scrape the batter into the prepared pan. Sprinkle the blueberries and then the streusel over the top. Place the cake, uncovered, on the trivet in the pot. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 40 minutes. Make sure the steam valve is in the “Sealing” position.
- When the cooking time is up, quick-release the pressure. Test the cake with a butter knife; it should come out mostly clean with a few moist crumbs when inserted in the center of the cake. The top of the cake may look a bit moist; this is fine. Remove the pan from the Instant Pot with tongs. Run a sharp knife around the sides of the pan, then unlock and release the sides of the pan. Let the cake stand for 10 minutes. Serve warm.
Recipe Notes
Tasty Tip: If you have it handy, add 1 1/2 teaspoons; vanilla extract to the cake batter for a
richer flavor.
100 easy everyday meals made in the Instant Pot using only 6 ingredients (or fewer!)
What could be easier than getting meals on the table with a push of a button? Doing it with only six ingredients or less. Forget about loading up the cart with a long list of special ingredients, time-consuming advance prep, and endless chopping and dicing. This book offers no-fuss recipes that complement the Instant Pot’s many settings, for simple, satisfying meals ready when you want them. Recipes include meaty braises, soups and stews, healthy breakfasts (for anytime of day!), pastas and grains, and more. For even more convenience, one-pot recipes are noted with icons throughout, and some versatile recipes can be made using either the Instant Pot’s pressure-cook or slow-cook function, so you can cook according to your schedule. “Tasty tips” and serving suggestions offer even more flexibility to make the most of ingredients you already have on hand. Whether you’re just getting to know your Instant Pot or you’re a long-time fan, this book makes cooking delicious, wholesome meals easier than ever.
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Made it for the first time tonight. It was quick ans easy.
This was my first ever cake, and it was a success!
Second dish I’ve made in my instant pot and it was delicious. Will make again for sure! Thank you for the recipe!
Was ok enough. Even with with the vanilla it was a little dry but ig worked. If anything it didnt rise as much as pictured.
Turned out really good!!!
Very good…made it in a duo mini..will make again
This did not come out cake-like at all. It was dense, chewy, and gummy. The flavor was just okay though I didn’t see the bit about vanilla until it was too late. I won’t be making this again and am now wary of putting a cake in a steam environment.
Delicious. Have made it more than once.