Microwave Pumpkin Coffee Cake Recipe
Ingredients
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| 1 1/4 cups's All Purpose or Unbleached Flour | ||
| Pumpkin pie spice | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Nuts | 1/4 Cup (16 tbs), chopped | |
| Cinnamon | 1/4 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| 1/2 cup cooked, mashed pumpkin | ||
| Egg | 1 | |
| GLAZE | ||
| Powdered sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1 Teaspoon | |
| Milk | 2 Teaspoon | |
Directions
MICROWAVE DIRECTIONS: In 2-quart microwave-safe bowl, melt 1/3 cup margarine on HIGH for 30 to 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 cup 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 teaspoon margarine and enough milk for desired drizzling consistency.
Drizzle glaze over coffee cake.
Serve warm or cold.
Mix in flour, pumpkin pie spice and salt until crumbly.
Remove 1/2 cup 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 teaspoon margarine and enough milk for desired drizzling consistency.
Drizzle glaze over coffee cake.
Serve warm or cold.
Chef
