You catch the smell through the steam vent and suddenly you are starving
You notice that warm, citrusy aroma filling up your kitchen. Your stomach rumbles just thinking about slice of this fluffy coffee cake. It works real good in pressure cooker, no oven needed! You sense that with the quick release, the top stays tender and moist. It's kinda like getting a fresh bakery treat every time.
When you hear that gentle valve hiss, you know your cake is almost ready. You got your ingredients set and all prepped. The pressure build inside is just right, not too much or too little, so your cake comes out just perfect. The smell makes your mouth water, and you can't wait to dig in.
The best part? You get to skip the mess of oven baking. And with the pressure cooker, it's kinda like shortcutting time without sacrificing flavor. Every bite gets you a little burst of sweetness, tartness, and buttery crumb. It's a cozy treat you gonna wanna make again and again.
Delicious Pressure Cooker Strawberry Lemon Coffee Cake
Ingredients
Ingredients
- 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!