Indulge in an old fashioned treat with this Instant Pot Cream Cheese Coffee Cake. Topped with powdered sugar while it’s still warm, you’ll love the textures all the way through this decadent dessert.
OH YES!!! Dessert from my pressure cooker? Yep. Uh huh. I did do that. And you can too!
I ain’t bragging. Really, I’m not known for my baking skills. My mother, on the other hand is a Master in the baking department. So, I turned to her when I decided to make one of her desserts in my pressure cooker. Why make it in there? Why the heck not!?!
This cream cheese coffee cake one of my fondest dessert memories. The original was loved by many of us seventies flower children. So sweet and rich with all that powdered sugar baked in there and just a smidge sprinkled on top… OH MY!
With Mom’s advice and a re-engineered plan (that’s a fancy way of saying we cut the recipe down to fit our 7-inch spring form pan), I set out on this mission.
Here’s how it went down..
Not bad huh? So how’d it taste? Well, I can tell you that I had to put a fort of barbed wire around the darn thing while it was cooling. When I finally cut that first slice and had a bite, I told everyone it was horrible and I’d have to start over again. Then I quietly slipped into the only private room in the house (the bathroom), cake pan and fork in hand….
But seriously, it did turn out great. The crumb bottom held neatly together without being soggy and didn’t fall apart. The cream cheese layer, with it’s rich sweetness, firmed up perfectly. And the flavor of each layer balanced each other out wonderfully, just like I remember. So, I’m calling this a win. Oh, and I did share, eventually.
If you’re ready to make this for you and your crew, there’s a handy print-out down below. Give it a try and let us know what you think. We’d love to hear from you!
Have a fabulous day and as always, keep it delicious!
Till next time ~ much love, Connie
Note: We have tested and approved this recipe with the specific ingredients listed above. Substitutions may change the cooking time needed or the end result.
- Butter and flour for dusting pan
- 6 tbsp butter, not margarine
- ¾ C sugar
- 3 egg yolks
- 1 ½ C cake flour
- ¼ tsp salt
- 1 ¾ tsp baking powder
- 1 tsp vanilla
- 2 whole eggs
- 8 oz cream cheese
- 3 C powdered sugar plus some for dusting
- 1 ½ C water for the bottom of the pressure cooker
- Note: We have tested and approved this recipe with the specific ingredients listed above. Substitutions may change the cooking time needed or the end result.
- Note: The butter, eggs and cream cheese should be room temp.
- Coat a 7 inch spring form pan with butter and dust with flour.
- In a mixing bowl, cream the 6 tbsp butter and sugar.
- Add the three egg yolks and mix.
- Beat in the flour, salt, baking powder and vanilla.
- Press the mixture into the pan and ½ inch up the sides.
- In a clean bowl, combine the 2 eggs and cream cheese.
- Gradually mix in the powdered sugar a quarter cup at a time until all is incorporated.
- Pour the cream cheese mixture on top of the first layer in the pan.
- Make a sling, using aluminum foil to lift the pan in and out of the pot.
- Cover the top of the pan with a dry paper towel.
- Cover the whole top of the pan with aluminum foil.
- Pour 1 ½ cups of water into the bottom of the pressure cooker pot.
- Place the pan on the trivet and lower with the aluminum sling into the pot.
- Place the lid onto the unit and lock into place.
- Turn the steam release valve to closed.
- Press the manual button and adjust the time to 25 minutes.
- When the unit has finished cooking and counted down to zero, allow the steam to naturally release for 10 minutes.
- After 10 minutes, release any steam left in the pot and remove the lid.
- Carefully lift the cake out of the pan, using two towels and the aluminum sling.
- Remove the foil and paper towel from the pan.
- Dust the cake with powdered sugar while still warm.
- Allow the cake to completely cool. (2 to 3 hours) or cool 30 minutes then place in the refrigerator.
- Slice and serve when the cake is cool.
Recipe by: Connie Murray @Happybellyfoodie.com