Microwave pumpkin coffee cake
6 Servings
Ingredients
| Quantity | 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 | Egg | |
| GLAZE | ||
| ¼ | cup | Powdered sugar |
| 1 | teaspoon | Margarine or butter |
| 1 | teaspoon | To 2 ts milk |
Directions
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.