Recipe
Instant Pot Pecan Pie Cinnamon Cake Recipe
Published: April 1, 2024
This Instant Pot Pecan Pie Cinnamon Cake is my go-to comfort dessert. It's a sweet, nutty delight that fills my kitchen with the warm aroma of cinnamon. A real crowd-pleaser!
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Picture yourself in a cozy kitchen, the soft hum of an Instant Pot in the background. You're whipping up my favorite casual dessert - a luscious Pecan Pie Cinnamon Cake. It's loaded with sweet, nutty flavor and the comforting warmth of cinnamon. Simple, yet incredibly irresistible, it's a treat that gets everyone's taste buds tingling. Easy to make, you'll be smitten from the first spoonful. Stick around and see how this delightful dish is about to become your new favorite too.
Ingredients for Pecan Pie Cinnamon Cake
- All-purpose flour: Essential for the cake base, providing structure and texture to the dessert with its binding properties.
- Sugar: Adds sweetness to the cake and helps with browning and moisture retention during the cooking process.
- Pecans: Bring a rich, nutty flavor and crunchy texture to the cake, enhancing taste and providing a delightful contrast.
- Baking powder: Acts as a leavening agent, helping the cake rise and become light and fluffy in texture.
- Ground cinnamon: Infuses warm, aromatic flavor into the cake, complementing the sweetness and adding a hint of spice.
- Milk: Contributes moisture and richness to the cake batter, ensuring a tender crumb and enhancing the overall flavor.
- Butter: Adds richness and flavor to the cake, creating a moist and tender texture while enhancing the overall taste.
- Vanilla extract: Enhances the flavor profile of the cake with its sweet, aromatic notes, adding depth and complexity to the dessert.
- Brown sugar: Provides a rich, caramel-like sweetness to the cake, adding depth of flavor and moisture to the final dish.
- Hot water: Used to create a syrupy mixture that will soak into the cake, adding moisture and enhancing the overall sweetness.
Pecan pie and cinnamon cake are a delightful combination that brings together the rich nuttiness of pecans with the warm spice of cinnamon, creating a cozy and comforting dessert perfect for any occasion.
Essential Tools for Making This Instant Pot Cake
- Instant Pot: Essential for pressure cooking the cake quickly and efficiently.
- Mixing bowl: Used to combine and mix the cake batter ingredients thoroughly.
- Whisk: Helps in blending the ingredients smoothly for a uniform cake batter.
- Measuring cups and spoons: Necessary for accurate measurement of ingredients for the recipe.
Common Questions About This Instant Pot Pecan Pie Cinnamon Cake Recipe
Serves: 8 people
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 cup hot water
Instructions:
- In a bowl, mix together flour, sugar, pecans, baking powder, cinnamon, and salt.
- Stir in milk, melted butter, and vanilla extract until well combined.
- Spread the batter in an even layer in the bottom of the Instant Pot.
- In a separate bowl, mix brown sugar with hot water until dissolved.
- Carefully pour the sugar-water mixture over the batter in the Instant Pot.
- Close the lid and set the Instant Pot to manual high pressure for 35 minutes.
- Once done, do a quick pressure release and carefully remove the cake from the Instant Pot.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Read more: Southern Pecan Pie in the Ninja Foodi Recipe
Nutritional value:
Per Serving in Calories: 280 kcal | Carbohydrates: 42 g | Protein: 3 g | Total Fat: 12 g | Saturated Fat: 5 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 20 mg | Sodium: 180 mg | Dietary Fiber: 1 g | Sugar: 28 g | Calcium: 80 mg | Potassium: 120 mg | Iron: 1 mg | Vitamin A: 100 µg | Vitamin C: 0 mg
Tips for Making Pecan Pie Cinnamon Cake Ahead of Time
Make Ahead Instructions
- Prepare the cake batter as directed and store it in an airtight container in the refrigerator for up to 24 hours before baking.
- When ready to bake, follow the recipe instructions for layering the batter and sugar-water mixture in the instant pot.
Freezing Instructions
- Allow the cake to cool completely after baking.
- Wrap the cooled cake tightly in plastic wrap and aluminum foil to prevent freezer burn.
- Label the package with the date and freeze for up to 3 months.
- To serve, thaw the cake overnight in the refrigerator and reheat in the microwave or oven before enjoying.
