The best delicious Microwave Pumpkin Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Microwave Pumpkin Coffee Cake recipe today!
Hello my friends, this Microwave Pumpkin Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Microwave Pumpkin Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Microwave Pumpkin Coffee Cake.
What Makes This Microwave Pumpkin Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Microwave Pumpkin Coffee Cake.
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1/3 c Margarine or butter
1/2 c Firmly packed brown sugar
1/3 c Sugar
1 1/4 c Flour
3/4 ts Pumpkin pie spice
1/2 ts Salt
1/4 ts Cinnamon
1/4 c Chopped nuts
1/2 ts Baking powder
1/4 ts Baking soda
1/2 c Dairy sour cream
1/2 c Cooked, mashed pumpkin
1 Egg
GLAZE
1/4 c Powdered sugar
1 ts Margarine or butter
1 ts To 2 ts milk
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.
From
Yields
6 Servings
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