Microwave Pumpkin Coffee Cake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Margarine or butter,
1/2 cup: Firmly packed brown sugar,
1/3 cup: Sugar,
1 1/4 cup: Flour,
3/4 tsp: Pumpkin pie spice,
1/2 tsp: Salt,
1/4 tsp: Cinnamon,
1/4 cup: Chopped nuts,
1/2 tsp: Baking powder,
1/4 tsp: Baking soda,
1/2 cup: Dairy sour cream,
1/2 cup: Cooked, mashed pumpkin
1: Egg,
GLAZE,
1/4 cup: Powdered sugar,
1 tsp: Margarine or butter,
1 tsp: To 2 ts milk,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp