Yield: 6 Servings
|⅓ cup||Margarine or butter|
|½ cup||Firmly packed brown sugar|
|¾ teaspoon||Pumpkin pie spice|
|¼ cup||Chopped nuts|
|½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|½ cup||Dairy sour cream|
|½ cup||Cooked, mashed pumpkin|
|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.