| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Microwave, Breads | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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