Microwave Pumpkin Coffee Cakebreads, microwave 1/3 cup margarine or butter 1/2 cup firmly packed brown sugar 1/3 cup sugar 1 1/4 cup flour 3/4 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup chopped nuts 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup dairy sour cream 1/2 cup cooked, mashed pumpkin 1 egg 1 glaze 1/4 cup powdered sugar 1 teaspoon margarine or butter 1 teaspoon 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. |
