Welcome to a delightful journey of taste and texture with the Instant Pot Berries and Cream Cake! This exquisite dessert combines the lusciousness of fresh, juicy berries with the decadent creaminess of a perfectly baked cake, all conveniently prepared in the revolutionary Instant Pot. Indulge in a symphony of flavors as the sweet-tart berries meld with the moist, tender cake, creating a heavenly treat that will leave your taste buds tingling with delight. Whether you’re a seasoned baker or a novice in the kitchen, this simple yet impressive recipe is guaranteed to be a showstopper at any gathering or a sweet finale to your weeknight dinner. Embrace the ease of one-pot cooking and savor the magic of this Berries and Cream Cake that will have you coming back for seconds, thirds, and even more!
Rise and Shine to Blissful Mornings: Instant Pot Berries and Cream Breakfast Cake
Before the Instant Pot, my weekend mornings were the only time I could carve out some time to create a breakfast cake. But now, with the magical powers of the Instant Pot, I can whip up the delightful Berries and Cream Breakfast Cake even on busy weekday mornings! A treat that brings joy to my children as they wake up early to study for their big tests, and eagerly await its reward after the study session.
Imagine waking up to the tantalizing aroma of freshly baked berries and cream mingling in a breakfast cake, effortlessly crafted with the help of your trusty Instant Pot. It’s a revelation that has revolutionized our mornings, turning mundane weekdays into a celebration of flavors and togetherness. No longer reserved for leisurely weekends, this heavenly creation has found its way into our weekday routines, brightening up even the most hectic of mornings.
The magic lies in the simplicity of it all. With just a few basic ingredients and the efficient cooking prowess of the Instant Pot, the Berries and Cream Breakfast Cake comes to life, filling our home with the promise of a beautiful day ahead. As my children sit down to prepare for their academic challenges, the anticipation of this scrumptious treat keeps them motivated and focused.
The cake’s texture is a revelation in itself. Unlike traditional dessert cakes, this creation boasts a dense, coffee cake-like consistency that adds a delightful contrast to the burst of sweet-tart berries and velvety cream. Each bite is an experience in indulgence, perfectly complementing a steaming cup of coffee or a soothing pot of tea.
And it’s not just for breakfast; this cake knows no boundaries when it comes to enjoyment. A midday snack, a delightful dessert, or an afternoon pick-me-up—its versatility makes it a welcomed guest at any time of the day. Its taste lingers on the palate, leaving a memory that beckons you back for another slice, and then maybe one more.
With the Instant Pot taking center stage, there’s no more fretting about complicated baking techniques or long waiting times. The magic pot does all the heavy lifting, and all that’s left for you to do is savor the moment, basking in the joy of a cake well-made and a family well-loved.
So, let’s raise our mugs and toast to the Berries and Cream Breakfast Cake—a marvel that not only brings happiness to our taste buds but also serves as a reminder that life’s little pleasures can be found in the most unexpected places. Here’s to mornings filled with love, laughter, and the simple delight of a perfectly baked slice of heaven.
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker berries and cream cake!
Prep Time: 10 minutes
Function and Time: Manual 35 minutes
Cook Time: 35 minutes
Release Method + Time: Natural Pressure Release 20 minutes
Total Time: 75 minutes
Pressure Cooker Berries and Cream Cake Ingredients:
- 2 cups All-Purpose Flour
- 2 ½ tsp. baking powder
- 1 tsp salt
- ½ cup butter, room temperature
- ¾ cup sugar
- 1 egg
- ¾ cup milk
- 6 ounces of fresh berries (I used blueberries and raspberries)
- 1 container cream cheese frosting
Pressure Cooker Berries and Cream Cake Recipe Directions:
- Prepare a Bundt pan. Grease and flour pan. (You can use a 7″ springform pan, check for doneness as it may require more time)
- Prepare the Instant Pot: Place a trivet in the bottom and add 1 cup of water.
- Prepare the Batter: Combine the flour, baking powder, and salt in a medium mixing bowl. In a large mixing bowl, use an electric mixer to cream together the butter, sugar, and egg. In 1/2 cup increments, mix the flour mixture into the butter mixture. Gently stir in the milk and berries. Pour the batter into the prepared pan. Place a paper towel over it and then cover it tightly with aluminum foil.
- Pressure Cook. Using a ling, lower the foil-covered pan onto the trivet. Lock the lid into place and turn the valve to “sealing”. Select Manual or Pressure Cook and adjust the pressure to High. Set the time to 35-minutes. When cooking ends, let the pressure release naturally.
- Check and Cool the Cake: Unlock and remove the lid. Use the sling to remove the pan from the pot. Remove the aluminum foil and paper towel. Using a fork, check to ensure the cake is made. The fork’s tines should come out clean. If not, replace the paper towel and aluminum foil and return to the pan to the pot. Lock the lid back into place and cook for a few more minutes. Place the cake pan on a cooling rack for 10 minutes to cool. Run a knife around the edge of the cake and then invert it onto a plate. Allow cooling completely.
- Frost the Cake: Open the container of frosting, and place in the microwave for 15 seconds. Stir the frosting and drizzle warm frosting over the cake. How much frosting you use will depend on your personal preference.
- Ensure the Instant Pot’s silicone ring is free from any odors to avoid imparting unwanted flavors to the cake. Consider using separate rings for sweet and savory dishes.
- For a burst of different flavors, try using a combination of blackberries, strawberries, or any other favorite berries in addition to or instead of blueberries and raspberries.
- If using frozen berries, make sure to thaw and drain them before adding them to the batter to prevent excess moisture.
- To check the cake’s doneness with a toothpick or fork, insert it near the center of the cake. If it comes out clean or with just a few crumbs clinging to it, the cake is done.
- Customize the frosting by experimenting with different flavors, such as lemon, vanilla, or almond, to elevate the cake’s taste even further.
- This cake is delightful when served warm, but it can also be refrigerated and enjoyed chilled. The flavors tend to meld beautifully when given some time to rest.
FAQs for Pressure Cooker Berries and Cream Cake
1. How many servings does this recipe yield? This recipe serves 8 people, making it perfect for a small gathering or a delightful family treat.
2. What is the total preparation time for this cake? The prep time for this Pressure Cooker Berries and Cream Cake is just 10 minutes, allowing you to create a delicious dessert without spending too much time in the kitchen.
3. How long does it take to pressure cook the cake? The pressure cooking time for this cake is 35 minutes. Remember to factor in additional time for the Instant Pot to come to pressure before the actual cooking begins.
4. What is the recommended release method and time after pressure cooking? For this recipe, a Natural Pressure Release (NPR) method is used, which takes approximately 20 minutes. This gentle release method helps maintain the cake’s texture and prevents it from collapsing.
5. Can I use different types of berries in this recipe? Absolutely! The recipe calls for fresh berries, such as blueberries and raspberries, but you can get creative and use your favorite berries or a mix of different ones to customize the flavor to your liking.
6. Can I substitute the cream cheese frosting with other types of frosting? Yes, you can experiment with various frosting options based on your taste preferences. If you prefer a different frosting, feel free to use it instead of cream cheese frosting.
7. Can I use a different pan if I don’t have a Bundt pan? Certainly! If you don’t have a Bundt pan, you can use a 7″ springform pan instead. However, keep in mind that the cooking time may vary slightly, so be sure to check for doneness as it may require a few extra minutes.
8. Can I store any leftover cake? Yes, if you happen to have any leftovers (which might be rare considering how delicious it is!), you can store the cake in an airtight container in the refrigerator for a few days. Just make sure to let it come to room temperature or warm it slightly before serving.
9. Is this cake suitable for breakfast and dessert both? Absolutely! The Berries and Cream Cake has a wonderful texture more akin to a dense coffee cake than a traditional dessert cake, making it an ideal treat for both breakfast and dessert.
10. Can I freeze the cake for later consumption? Yes, you can freeze the cake for later enjoyment. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. When you’re ready to enjoy it, let it thaw in the refrigerator before adding any frosting or serving.