Microwave Pumpkin Coffee Cake
|Margarine/Butter||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour/Unbleached flour||1 1⁄4 Cup (20 tbs)|
|Pumpkin pie spice||3⁄4 Teaspoon|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Cooked mashed pumpkin||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
MICROWAVE DIRECTIONS: In 2-quart microwave-safe bowl, melt 1/3 cup margarine on HIGH for 30 to 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 cup 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 teaspoon margarine and enough milk for desired drizzling consistency.
Drizzle glaze over coffee cake.
Serve warm or cold.