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Microwave pumpkin coffee cake
Artist: _
Categories: Bakery, Breads, Cakes, Desserts, Microwave, Pumpkin, Vegetables
Yield: 6
Rating: 0
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Ingredients:
1/3 cupMargarine or butter
1/2 cupFirmly packed brown sugar
1/3 cupSugar
1 1/4 cupFlour
3/4 tspPumpkin pie spice
1/2 tspSalt
1/4 tspCinnamon
1/4 cupChopped nuts
1/2 tspBaking powder
1/4 tspBaking soda
1/2 cupDairy sour cream
1/2 cupCooked, mashed pumpkin
1 Egg
GLAZE
1/4 cupPowdered sugar
1 tspMargarine or butter
1 tspTo 2 ts milk
Procedures:
1From: barbara sherrick microwave pumpkin coffee cake ** in 2 quart microwave safe bowl, melt 1/3 c margarine on high for 30 - 45 seconds or until melted; stir in brown sugar and sugar.
2Lightly spoon flour into measuring cup; level off.
3Mix in flour, pumpkin pie spice and salt until crumbly.
4Remove ?c of mixture to small bowl; add nuts and cinnamon.
5Mix well; set aside.
6To remaining mixture add baking powder, baking soda, sour cream, pumpkin, and egg.
7Beat until smooth.
8Pour batter into ungreased 8 or 9 inch round microwave safe dish.
9Sprinkle with reserved mixture.
10Microwave on medium for 8 minutes, rotating dish ?turn halfway through baking.
11Microwave on high for 3-?to 5-?minutes or until cake pulls away from sides of dish, rotating dish once halfway through baking.
12Let stand 5 minutes on flat surface.
13In small bowl, combine powdered sugar, 1 tsp margarine and enough milk for desired drizzling consistency.
14Drizzle glaze over coffee cake.
15Serve warm or cold.
168 - 10 servings
 
 
 
 

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