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Coffeecake: Microwave Pumpkin Coffee Cake

Source of Recipe

Pillsbury, Fall Baking


List of Ingredients

1/3 c Margarine
1/2 c Brown sugar
1/3 c Sugar
1 1/4 c Flour
3/4 ts Pumpkin pie spice
1/2 ts Salt
1/4 c Nuts, chopped
1/4 ts Cinnamon
1/2 ts Baking powder
1/4 ts Baking soda
1/4 c Sour cream
1/2 c Pumpkin, cooked, mashed

GLAZE
1/4 c Powdered sugar
1 t Margarine
1 t Milk


Recipe

1. In 2 quart microwave safe bowl, melt 1/3 cup margarine in HIGH for 30-45 seconds or until melted; stir in brown sugar and sugar. Lightly spoon flour intomeasuring cup; level off. Mix in flour, pumpkin pie spice and salt until crumbly. Remove 1/2 c 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.

2. 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.

3. 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.

Nutrition Information: Serving size: 1/10th of recipe Calories 260, protein 3g, carbohydrate 34g, fat 12g, cholesterol 35mg, sodium 240mg, potassium 125 mg.