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Instant Pot Caramel Coffee Cake
Course
Dessert
Cuisine
American
Keyword
all-purpose flour, Caramel Coffee Cake, egg, sour cream
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
470
kcal
Author
Corrie
Ingredients
1½
cups
all-purpose flour
¼
teaspoon
salt
½
teaspoon
baking soda
½
cup
baking powder
½
cup
butter
½
cup
sugar
½
teaspoon
vanilla
¼
teaspoon
almond extract
2
eggs
1
cup
sour cream
2
cups
apples
skimed and diced
½
cup
caramel bits
½
cup
pecans
chopped
½
cup
brown sugar
¼
cup
caramel sauce
optional
½
cup
vanilla icing
slightly melted
1
teaspoon
cinnamon
Instructions
Mix together flour, salt, baking soda and baking powder together into a bowl.
Mix butter, sugar, vanilla, almond extract, eggs, and sour cream in another bowl until smooth.
Slowly add in flour mixture and mix on low until smooth.
Gently fold in the apples and caramel bits until well combined.
Mix brown sugar, pecans, and cinnamon in a bowl and keep aside.
Place a trivet in the Instant Pot and transfer a baking pan on it.
Spread the brown sugar mixture on the pan and then spoon in the coffee cake mixture and repeat the same.
Cover with the butter paper and lock the lid of the instant pot.
Select “Manual” and set at “high pressure” for about 25 minutes.
Select “cancel” and release the pressure.
Transfer the cake to a serving dish.
Garnish with the pecans and serve hot.
Nutrition
Calories:
470
kcal
|
Carbohydrates:
80
g
|
Protein:
8
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
77
mg
|
Sodium:
2390
mg
|
Potassium:
252
mg
|
Fiber:
3
g
|
Sugar:
41
g
|
Vitamin A:
388
IU
|
Vitamin C:
2
mg
|
Calcium:
1269
mg
|
Iron:
4
mg