Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (room temperature)
  • 1-1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp table salt
  • 4 large eggs
  • 1 tbsp almond extract
  • 2-1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • 2 cups water

Instruction

  • Grease and flour a 7″ tube pan and set aside.
  • Cream butter and sugar together.
  • Add baking powder and salt. Mix well.
  • Add eggs. Beat well.
  • Mix in almond extract.
  • Slowly add flour, scraping down the bowl several times.
  • Mix in sour cream.
  • Spread into prepared pan and tap on the counter to settle any air pockets that may be present.
  • Add water to the pressure cooker and place the trivet in the bottom of the insert.
  • Cover pan tightly with foil and poke a hole in the open part of the tube.
  • Use a foil sling to place the pan into the pressure cooker.
  • Lock the lid and cook on manual for 60 minutes.
  • Natural release then remove from the pressure cooker.
  • Cool in pan 10 minutes then remove and cool on a wire rack another 10 minutes before serving with a scoop of ice cream or whipped cream and berries or chocolate sauce.