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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!)
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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.
Vanilla suggestion missed as it was at very bottom.. Came out Very dry.. Hard to throw away.. Discouraged from making cakes in instant pot.. Won’t make again
Made this a couple weeks ago. Very easy to make. Both me and my husband loved it. Very tasty and not too sweet!
Came out moist and dense. Was good but more like blueberry pancake tadte than coffee cake. Suppose this is due to Bisquick.
Easy. Dense. Tastes like a blueberry pancake. Will use vanilla extract next time.
Made this as part of our little two person Mardi Gras. Turned out great. Was not as dense as I expected based on other reviews. An enjoyable coffee cake. Will definitely make again.
The recipe was easy and turned out great!
So you guys said use vanilla how mucg?
Adding vanilla is a suggestion and not included in the main recipe. It suggests to use 1 1/2 teaspoons of vanilla extract.
Didn’t see the part about the vanilla until it was too late. Not sure it would have made a differece though. Topping is good but the rest is very dry.
Do the blueberries need to be frozen?