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!
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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
1/4 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.