I love having a sweet treat to go with my coffee. It’s one of my many weaknesses! As much as I enjoy it, I don’t like to have too much laying around, simply because I will just eat it ALL! That’s what brought me on my quest to make an amazing Instant Pot coffee cake. I wanted something small, but I hate to use my oven for a tiny cake. After a little experimenting I concocted this scrumptious raspberry coffee cake, it’s easy to make and the perfect size to eat without having too much left over.
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Full recipe and ingredients at bottom.
Melt half a stick of butter and let it cool.
In a medium bowl mix 1 cup flour, half a cup of sugar, 1/4 teaspoon of salt, and 1 teaspoon baking powder.
In a small bowl mix 2 tsp yogurt, 1/4 cup of milk, 1 egg, vanilla, and your cooled butter.
Slowly mix the wet ingredients into the flour mixture then fold in half a cup of raspberries. Some of them will probably get smashed, but that’s okay! *The batter will be thick.*
Grease and flour a 6 inch cake pan, then scrape your cake mix into the pan and lightly cover with aluminum foil.
Place the trivet in your Instant Pot, pour 1 cup of water into the bottom, and place cake pan on top of the trivet.
Secure lid, turn the pressure valve to sealing and set time to 60 minutes on manual.
Once the time is up quick release the pressure, remove the lid and carefully remove the cake pan.
Let cool for 10 minutes then use a knife to loosen up the edges of the cake then carefully dump the cake out of the pan. Let the cake cool for at least an hour before putting the glaze on.
To make the glaze mix 1 tablespoon of lemon juice, 1/4 cup of cream, 1 teaspoon vanilla, 1/2 cup of powdered sugar and a pinch of salt in a measuring cup. Then pour over your cake.
Enjoy with a hot cup of coffee or tea!