Microwave Pumpkin Coffee Cake


	Bess W. Metcalf - Independent TupperwareŽ Consultant ID#: 00000123792 Miami - Dade County, Florida

Microwave Pumpkin Coffee Cake

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 Stack Cooker, melt 1/3 cup margarine or butter on high power for 30 to 45 seconds or until melted; stir in brown and white sugars.

Lightly spoon flour into the 1 Cup and 1/4 Cup measuring cups and level off. Mix flour, pumpkin pie spice and salt (using the measuring spoons) into the melted margarine until crumbly. Remove 1/2 cup of the mixture to small bowl; 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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