Microwave Pumpkin Coffee Cake Recipe

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
1 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.


Servings: 6 servings

 

 

Microwave Pumpkin Coffee Cake Recipe brought to you by Recipe Ideas


Categories: Cake; Coffee; Dessert; Microwave; Pumpkin


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By the advent of the twentieth century, cookery books were starting to become popular mostly due to increased literacy, leisure time and having more money.

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We hope you enjoy this Microwave Pumpkin Coffee Cake recipe.

 


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