Yield: 6 Servings
Measure | Ingredient |
---|---|
⅓ cup | Margarine or butter |
½ cup | Firmly packed brown sugar |
⅓ cup | Sugar |
1¼ cup | Flour |
¾ teaspoon | Pumpkin pie spice |
½ teaspoon | Salt |
¼ teaspoon | Cinnamon |
¼ cup | Chopped nuts |
½ teaspoon | Baking powder |
¼ teaspoon | Baking soda |
½ cup | Dairy sour cream |
½ cup | Cooked, mashed pumpkin |
1 \N | Egg |
\N \N | GLAZE |
¼ cup | Powdered sugar |
1 teaspoon | Margarine or butter |
1 teaspoon | To 2 ts milk |
FROM: Barbara Sherrick
MICROWAVE PUMPKIN COFFEE CAKE
**
In 2 quart microwave safe bowl, melt ⅓ C margarine on HIGH for 30 - 45 seconds or until melted; stir in brown sugar and sugar. Lightly spoon flour into measuring cup; level off. Mix in flour, pumpkin pie spice and salt until crumbly. Remove ½ C of mixture to small bowl; add nuts and cinnamon. Mix well; set aside. To remaining mixture add baking powder, baking soda, sour cream, pumpkin, and egg. Beat until smooth. Pour batter into ungreased 8 or 9 inch round microwave safe dish. Sprinkle with reserved mixture.
Microwave on MEDIUM for 8 minutes, rotating dish ¼ turn halfway through baking. Microwave on HIGH for 3-½ to 5-½ minutes or until cake pulls away from sides of dish, rotating dish once halfway through baking. Let stand 5 minutes on flat surface.
In small bowl, combine powdered sugar, 1 tsp margarine and enough milk for desired drizzling consistency. Drizzle glaze over coffee cake. Serve warm or cold. 8 ~ 10 servings.