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Bacon-Onion Jam
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Servings |
8 servings
|
Ingredients
- Nonstick baking spray
- 2 ounces bittersweet chocolate chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon Vanilla
- 1/4 cup creamy peanut butter
- Ganache or Peanut Butter Glaze
- honey-roasted peanuts chopped, optional
Ganache
- 1/4 cup whipping cream
- 3 ounces milk
- semisweet or bittersweet chocolate chopped
Peanut Butter Glaze
- 1/2 cup powdered sugar
- 3 tablespoons creamy peanut butter
- 2-3 tablespoons milk
Ingredients
Ganache
Peanut Butter Glaze
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Instructions
- Generously coat a
3-cup fluted tube pan with baking spray. - In a small saucepan melt the chocolate over low heat. Set aside to cool.
- In a small bowl stir together the flour, baking powder, and salt; set aside.
- In a medium bowl beat the butter on medium speed for 30 seconds. Add the sugar and beat on medium for 1 to 2 minutes or until well combined.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Add flour mixture and beat just until combined. Transfer half of the batter (about
1 cup ) to a small bowl; stir in the melted chocolate. - Stir peanut butter into the remaining batter. Alternately drop spoonfuls of chocolate and peanut butter batters into the prepared pan.
- Using a table knife, gently cut through batters to swirl them together (do not overmix).
- Place the trivet in the Instant Pot. Add
1 cup of water to pot. Place the cake pan on the trivet. Secure the lid on the pot. - Close the pressure-release valve. Select Manual and cook at high pressure for 25 minutes. When cooking is complete, use a quick release to depressurize.
- Carefully remove the cake from the pot. Let the cake cool on a wire rack for 10 minutes, then remove cake from pan and let cool completely on a wire rack.
- Drizzle with Ganache or Peanut Butter Glaze. If using Peanut Butter Glaze, sprinkle with peanuts if desired.
Ganache
- In a small saucepan bring whipping cream just to boiling over medium heat.
- Remove from heat and add the chocolate. Do not stir.
- Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.
Peanut Butter Glaze
- In a small bowl stir together the powdered sugar, peanut butter, and enough milk to make a thick drizzling consistency.
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I should have covered the cake in the instapot with foil but failed to do so. Cake came out too wet
Where can i find a 3 cup fluted cake pan for the 6” insta Pot?
Made two of these for Easter. They turned out great. I did cover them with foil as suggested by other comment.
Not cooked at all….runny gooey mess under a rubbery looking top
I followed all the directions and after 25 minutes the cake wasn’t done. I took it out anyway and let it cool 10 minutes and took it out of the pan and it collapsed because it wasn’t done. What happened?
I made this today. Did not rise at all. 1st thing in the instant pot that did not turn out. Not sure what went wrong.
Very tasty dense coffee cake
Great with a cup of hot coffee/tea
Will make this again
I just made this today and it is not a good recipe. My cake did not cook. After consulting several experts, they all told me there isn’t enough flour in this recipe. There should be 1-2 cups of flour. It is a defective recipe. The authors should, please, take another look at it and correct it.
Thank you! You should try this silicone trivet with heat-resistant handles. it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
Was the amount of flour in this recipe reviewed and the recipe completed some where else?
Used 1/2 cup flour today and the cake is a mess. It either needs more flour or a longer cooking time. It rose to the top of the pan, then collapsed when cooling. I had such great hopes.
It doesn’t appear to be anything like the picture. Should’ve read the comments first and found another cake. Something is wrong with this recipe unless it’s meant to be a small, dense cake.
I doubled this recipe for a 6 cup IP bundt pan (I used an 8 quart IP) and covered it with foil. Put it in the IP for 37 minutes and did a natural release for 30 minutes. Turned out great. I used the Peanut Butter glaze too.