Microwave pumpkin coffee cake

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
¼ cup Powdered sugar
1 teaspoon Margarine or butter
1 teaspoon To 2 ts milk

FROM: Barbara Sherrick



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.

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