Instant Pot Pecan Bourbon Cake
This delicious Southern classic, that usually takes all afternoon is finally more accessible! The Instant Pot not only speeds up the process but make a moist, rich cake; this version is geared more for a mature audience. Hands-on: 35 minutes. Under Pressure: 55 minutes. Natural Release: 10 minutes. Serves 8.
INGREDIENTS FOR CAKE
1 ½ cups unbleached all-purpose flour
1 ½ cups water
¼ cup packed brown sugar
3 tablespoons chopped pecans
¾ tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
¾ cup granulated sugar
½ cup organic butter, softened
1 teaspoon grated orange zest
1 teaspoon genuine vanilla extract or vanilla paste
¼ teaspoon genuine almond extract
¼ teaspoon natural maple syrup
2 large organic eggs, beaten lightly
¼ cup quality bourbon
½ cup Icelandic Skyr
INGREDIENTS FOR GLAZE
1 cup confectioner’s sugar
1 tablespoon softened organic butter
3 to 4 teaspoons quality bourbon
PREPARATION FOR CAKE
Coat a 6-cup non-stick Bundt pan with cooking spray and dust with 2 teaspoons flour.
Pour 1 ½ cups water into the inner pot of a 6-Qt Instant Pot.
Combine brown sugar, pecans and ¼ teaspoon of cinnamon in a small bowl. Set aside.
Combine remaining flour, baking soda, salt, nutmeg and ½ teaspoon cinnamon in a bowl.
Process the ¾ cup sugar, butter, orange zest, vanilla, almond extract and maple syrup in a food processor until smooth, about 20 seconds.
Add eggs to the processor and process for an additional 15 seconds until blended and creamy. Scrape down the sides.
Process for an additional 10 seconds, then add flour mixture, ¼ cup bourbon, and Skyr. Process for 5 seconds; scrape down sides, then pulse twice.
Spoon 1/3 of the batter into the prepared pan. Tap pan on counter sharply to remove any air bubbles; smooth top of batter.
Sprinkle reserved pecan mixture over the batter.
Smooth remaining 2/3rds of batter over the pecan mixture, covering entirely with batter.
Repeat tapping of pan to remove air bubbles, then smooth the top and sealing batter to the edges and center of pan.
Cover pan with aluminum foil coated with cooking spray, coated side down. Crimp edges of foil around top edge of pan.
Place pan on steam rack. Using rack handles, lower pan gently into Instant Pot.
Lock Instant Pot lid; turn Pressure Valve to Sealing.
Cook on high pressure for 55 minutes; then do a 10-minute Natural Release before turning Pressure Valve to Release to release remaining pressure.
Remove rack with pan using handles (and hot mitts); let cake cool for 5 minutes.
Loosen cake from sides and center of pan using knife or narrow spatula.
Invert cake onto a cooling rack to cool completely.
PREPARATION FOR GLAZE
Whisk together confectioner’s sugar, butter and 3 teaspoons bourbon.
Spoon glaze over cake and let stand until glaze is firm.
