|Microwave Pumpkin Coffee Cake
A recipe from the Sneaky Kitchen
1/3 C. margarine or butter
1/2 C. brown sugar
1/3 C. white sugar
1-1/4 C. all-purpose flour
3/4 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 C. pecans or walnuts, chopped
1/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 C. sour cream
1/2 C. pumpkin; cooked, drained & mashed, or canned
For the Glaze:
1/4 C. powdered confectioner's sugar
1 tsp. margarine or butter, softened
1 tsp. milk (approximately)
In 2-Qt. microwave-safe dish;
'n Serve or 1-3/4-Qt.
Cooker. Melt 1/3 C. margarine or butter on high power for 30 - 45 seconds or until melted; stir in brown
& white sugars.
Lightly spoon flour into 1 C. & 1/4 C.
cups & level off. Mix flour, pumpkin pie spice & salt (using
the measuring spoons) into
the melted margarine until crumbly. Remove 1/2 C. of mixture to small bowl; add nuts
& cinnamon. Mix well; set aside.
To the remaining mixture add baking powder, baking soda, sour cream, pumpkin
& egg. Beat until smooth. Place cone in the center of the 3-Qt.
Cooker, & pour the batter into it (don't grease it first!). Sprinkle with
1/2 C. of reserved flour & nut mixture.
Microwave on medium for 8 min., rotating dish 1/4 turn halfway through
baking if microwave doesn't have a turntable. Microwave on high for 3-1/2 to 5-1/2 min. or until cake pulls away from sides of dish, rotating dish once halfway through
baking if required. Let stand 5 min. on flat surface.
In a small bowl, combine powdered sugar, 1 tsp. margarine or butter & just enough milk for desired drizzling consistency. Drizzle glaze over coffee cake. Serve warm or cold.