Directions

1. In a mixing bowl, add flour, baking soda, baking powder, and salt. Mix well.
2. Using an electric mixer, mix eggs, sour cream, sugar, butter, vanilla extract, and almond extract until smooth. Slowly incorporate flour mixture until smooth. Add caramel bits until well combined.

3. In another bowl, mix brown sugar and pecans until pecans are coated. Spray a Bundt pan with cooking spray. Add ⅓ of brown sugar pecan mix to bottom of pan. Add coffee cake batter until Bundt pan is ⅓ full. Add another ⅓ of brown sugar pecan mix on top of coffee cake batter then add another layer of batter (do not fill pan more than ¾ full). Cover batter and pan with aluminum foil.

4. Place a thick, mixing glass bowl inside pressure cooker. Pour in 2c of water. Place pan with coffee cake batter on top of glass bowl.
5. Close and lock lid, set pressure cooker to "bake", and adjust for 25 minutes. Press "start/stop".

6. When done, natural release for 10 minutes, then do a quick release to make sure all pressure is released before opening lid. Carefully open lid and carefully remove cake; set aside to cool completely. Once completely cooled, flip Bundt pan with cake over and onto a plate to release the cake.

TIP

1. Lightly melt vanilla frosting and drizzle over top of cake with caramel sauce, along with any remaining brown sugar pecan mix.