| 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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