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 and mashed, or canned
For the Glaze:
1/4 C. powdered confectioner's sugar
1 tsp. margarine or butter, softened
1 tsp. milk (approximately)
In a 2-quart microwave-safe dish such as the 1-3/4-quart
add nuts and cinnamon. Mix well; set aside.
To the remaining mixture add baking powder, baking soda,
sour cream, pumpkin and egg. Beat until smooth.
Place the cone in the center of the 3-Qt.
Stack Cooker, and pour the batter
into it (don't grease it first!).. Sprinkle with the 1/2 cup of reserved flour
and nut mixture.
Microwave on medium for 8 minutes, rotating dish 1/4 turn halfway through baking
if your microwave doesn't have a turntable. 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 if required. Let stand 5 minutes on flat surface.
In a small bowl, combine powdered sugar, 1 teaspoon margarine or butter, and
just enough milk for the desired drizzling consistency. Drizzle glaze over
coffee cake. Serve warm or cold.
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