What’s best served warm, sweet and with a generous cup of Joe? Coffee cake, of course! Today, I have a recipe for an Instant Pot Spanish Coffee Cake – and trust me, you’ll definitely want to whip-up this one!

Generally, a coffee cake is any type of cake intended to be eaten with coffee. This one boasts a hint of spice all thanks to the cayenne pepper incorporated into the batter.

I love the fact that this cake is (impressively!) made in the Instant Pot. Remember my Perfect Instant Pot Cheesecake Recipe? Well, I’m getting the hang of making more sweet things in my handy IP machine. I can’t wait to share this Spanish Coffee Cake recipe with you – read on to get all the step-by-step instructions!

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup brown sugar
• 3/4 cup granulated white sugar
• 1 tsp. cinnamon
• 1 tsp. Cayenne
• 3/4 cup canola oil
• 1 cup walnuts chopped
• 1 cup buttermilk or substitute 1 cup milk + 1 teaspoon vinegar
• 1 large egg, room temp
• 1 tsp. baking powder
• 1 tsp.  baking soda

Serves: 4

Prep time: 10 min

Cook Time: 35 min

Total Time: 45 min

Directions:

Spray a springform pan with a non-stick baking spray and set aside.

Combine flour, brown sugar, granulated sugar, cayenne, and cinnamon into a medium-sized bowl.

Add the oil to the dry ingredients and mix.

Take some of the flour mixture (about 2-3 tbsp) and place in a separate bowl, add walnuts.

Use your hands to mix and fold the walnuts into the flour mixture, set aside.

Add the baking powder and baking soda to the original flour mixture and mix well.

Next, add the buttermilk and egg and mix until all ingredients are full incorporated.

Pour the batter into the springform pan and top it off with the streusel walnut mixture.

Cover the pan with aluminum foil.

Make a foil sling by rolling up a piece of foil like a bandana.

Place the trivet inside your Instant Pot and then add 2 cups of water.

Place the foil sling inside the Instant pot allowing for 1 inch excess on the sides.

Place your springform pan on top of the sling.

Close lid onto Instant Pot and set it for manual pressure for 35 minutes.

Once the time is up, allow for a Natural Press Release.

Remove from the Instant Pot and place on a cooling rack until completely cooled. Serve and if desired, garnish with caramel, whipped cream or mint. Enjoy!