1/3 c Margarine or butter
1/2 c Firmly packed brown sugar
1/3 c Sugar
1 1/4 c Flour
3/4 ts Pumpkin pie spice
1/2 ts Salt
1/4 ts Cinnamon
1/4 c Chopped nuts
1/2 ts Baking powder
1/4 ts Baking soda
1/2 c Dairy sour cream
1/2 c Cooked, mashed pumpkin
1 Egg
GLAZE
1/4 c Powdered sugar
1 ts Margarine or butter
1 ts To 2 ts milk
FROM: 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. Lightly
spoon flour into measuring cup; level off. Mix in flour, pumpkin pie
spice and salt until crumbly. Remove 1/2 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 1/4 turn halfway
through baking. Microwave on HIGH for 3-1/2 to 5-1/2 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.
Yields
6 Servings