The pressure builds and you start counting down minutes until you eat
First, you might notice that cooking in a pressure cooker takes the guesswork out of timing. You set it, seal it, and then listen for that little valve hiss. It's kinda satisfying when you hear it working right. Just don't forget to check that sealing ring cause if it's loose or damaged, your pressure build-up won't be right. Once inside, the broth depth gets kinda important. You wanna make sure you got enough liquid, but not so much that it spills out around the edges.
When cooking's done, it's all about the release method. Quick release is good if you need your coffee cake fast - just flick that valve and the pressure drops like a flick of the wrist. Slow release takes time but works real good for gentler stuff. Just plan ahead cause it might take a few extra minutes. In the end, you'll be all proud and happy realizing how pressure cooking makes life so much easier.
Pressure Cooker Strawberry Lemon Coffee Cake
Ingredients
Coffee Cake
- ¼ cup oil
- 1 egg
- ⅓ cup milk
- 1 tablespoon lemon juice
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 tablespoon lemon zest about the zest of 1 large lemon
- ¾ cups sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅔ cup chopped strawberries
- ½ cup brown sugar topping
- 2 tablespoon flour topping
- 2 teaspoon cinnamon topping
- 2 tablespoon melted butter topping
- ¾ cup powdered sugar icing drizzle
- 1 tablespoon lemon juice icing drizzle
Instructions
Instructions
- Preheat oven to 375 degrees and grease a 9" circular cake pan or an 8x8 square baking pan.
- In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, and salt.
- In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, lemon juice, and milk.
- Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix. Add in sour cream, and stir until just combined.
- Fold in strawberries, and pour into your pan and set aside.
- In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Use a rubber spatula to swirl the topping.
- Bake for 25 minutes or until your cake tester comes out clean.
- While the cake is cooling, make the icing by stirring together the powdered sugar and lemon juice. Drizzle over the top of the coffee cake.
- Serve warm, or cool. Enjoy!
