Simple and elegant Berry Vanilla Cake made in the Instant Pot. You don't even need to turn on your oven to make this cake. It's topped with a cream cheese glaze making it the perfect dessert for your summer parties!
1/2cupunsalted butter113 grams (1 stick), at room temperature
3/4cupgranulated white sugar150 grams
1largeeggat room temperature
1cupberriestossed in 1 tablespoon flour
4ozcream cheeseat room temperature
2-3tablespoonscream or milk
zest of 1 lemonoptional
More berries, to decorate
In a bowl whisk together flour, baking powder, baking soda and salt. Set it aside.
To another bowl add room temperature butter and sugar. Cream the butter and sugar until smooth and creamy.
Add egg and vanilla extract and mix until combined.
Add half of the flour mix and combine.
Add the buttermilk and mix. (If you don't have buttermilk at home, here's an easy way to make it at home - fill a 1/2 cup measuring cup with 1/2 tablespoon vinegar and then fill it with milk. Let it sit for 5 minutes and then use in the recipe)
Then add in the remaining half of the flour mix.
Fold in the berries. I tossed the berries in one tablespoon of flour before adding to the batter.
Spray a 6-cup bundt pan generously with a non-stick spray and then transfer the batter to it.
Add 1.5 cups water to the inner pot of your Instant Pot and then place a trivet inside.
Cover the cake pan with a piece of aluminium foil. With the help of an aluminium sling place the cake pan on top of the trivet.To make the sling, take a long piece of aluminum foil (around 2 feet) and fold it twice or thrice length-wise. Wrap the sling around the pan and lift the cake pan using the sling and carefully place it down in the pot, over the trivet.
Close the lid and press the manual or pressure cook button. Cook on high pressure for 30 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
Open the lid and carefully lift the cake out of the instant pot using the aluminium sling. Let the cake sit for 5-10 minutes and then invert in onto a wire rack to cool completely.
Make a glaze by whisking together cream cheese with powdered sugar and milk/cream until smooth. You made add lemon zest to it.
Pour glaze over the cooled cake and decorate with berries. Serve immediately.
Please note that if you are using a round 6-inch pan & not a bundt pan, it would take more time for the cake to cook completely. I would try cooking for 45 minutes at high pressure in that case.