Cinnamon Coffee Cake
By :Robin Fields
Cinnamon Coffee Cake
This coffee cake is the ideal morning treat. It’s lightly sweetened and goes perfectly with a morning coffee. The top and bottom of the cake have a delicious layer of pecans, brown sugar, and cinnamon, making each bite full of flavor. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.
Cinnamon Coffee Cake
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Difficulty Easy
Browse Category Breakfast, Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cinnamon, Coffee
Prep Time 10 Minutes
Cook Time 40 Minutes
Passive Time 20 Minutes
Servings
8 Servings
Ingredients
  • 1 cup chopped pecans
  • 1/2 cup light brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup salted butter, melted
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup full-fat sour cream
  • 2 large eggs
  • 1 cup water
Difficulty Easy
Browse Category Breakfast, Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cinnamon, Coffee
Prep Time 10 Minutes
Cook Time 40 Minutes
Passive Time 20 Minutes
Servings
8 Servings
Ingredients
  • 1 cup chopped pecans
  • 1/2 cup light brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup salted butter, melted
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup full-fat sour cream
  • 2 large eggs
  • 1 cup water
Cinnamon Coffee Cake
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In a medium bowl, whisk together pecans, brown sugar, and cinnamon. In a large bowl, mix flour, baking powder, baking soda, butter, granulated sugar, and vanilla until well combined, then. Add sour cream and eggs and beat until a smooth batter is formed.
  2. Spray a 7-cup Bundt pan with nonstick cooking spray. Place half of the pecan mixture in prepared pan, then pour batter on top. Top with remaining pecan mixture. Cover pan tightly with aluminum foil.
  3. Pour water into an Instant Pot® and place the trivet in the pot, then place Bundt pan on trivet. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 40 Minutes. When the timer beeps, let the pressure release naturally for 10 Minutes, then quick-release any remaining pressure until float valve drops. Unlock lid. When done, cake should feel firm, and a toothpick inserted into the center should come out clean. Let cake cool 20 Minutes, then invert onto a plate to serve.
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