Imagine a dessert that combines the rich, buttery goodness of a classic pound cake with the delicate essence of almonds, all magically prepared in your Instant Pot with minimal effort. This Instant Pot Almond Pound Cake is about to become your new go-to recipe for impressive, melt-in-your-mouth deliciousness that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises a decadent treat that looks and tastes like it came straight from a professional bakery!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup almond milk
- 1 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Prepare the Instant Pot by lining a 7-inch springform pan with parchment paper, ensuring sides are also covered. Grease the parchment lightly with butter.
- In a large mixing bowl, cream together softened unsalted butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating thoroughly after each addition, ensuring complete incorporation and a smooth mixture.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to remove any lumps.
- Gradually fold the dry ingredients into the butter mixture, alternating with almond milk. Mix gently to maintain a smooth, even consistency.
- Stir in almond extract, mixing until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Add 1 cup of water to the Instant Pot inner pot, then place a trivet inside.
- Carefully lower the filled springform pan onto the trivet using a foil sling for easy removal.
- Close the Instant Pot lid, set valve to sealing, and cook on high pressure for 50 minutes.
- Once cooking completes, allow natural pressure release for 15 minutes, then carefully do a quick release.
- Remove the pan using the foil sling, and let the cake cool in the pan for 10 minutes.
- Carefully remove from pan, peel off parchment, and transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with almond glaze before serving.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and almond milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients to prevent a tough cake. Mix just until ingredients are combined.
- Parchment Paper is Key: Use high-quality parchment paper and grease it lightly to ensure easy cake removal.
- Foil Sling Hack: Create a foil sling for easy pan removal from the Instant Pot, preventing potential burns.
- Natural Pressure Release: Allow 15 minutes of natural pressure release to help the cake set properly and prevent sinking.
- Cooling is Crucial: Let the cake cool completely before serving to allow flavors to develop and texture to stabilize.
- Optional Enhancements: Experiment with toppings like sliced almonds, a light glaze, or a dusting of powdered sugar for extra flair.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 68g
Protein: 8g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 140mg
