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.
Servings Prep Time
8Servings 10Minutes
Cook Time Passive Time
40Minutes 20Minutes
Servings Prep Time
8Servings 10Minutes
Cook Time Passive Time
40Minutes 20Minutes
  • 1cup chopped pecans
  • 1/2cup light brown sugar, packed
  • 2tsp ground cinnamon
  • 1 1/2cups all-purpose flour
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/4cup salted butter, melted
  • 1cup granulated sugar
  • 1tsp vanilla extract
  • 1/2cup full-fat sour cream
  • 2 large eggs
  • 1 cup water
  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.