Recipe - Microwave Pumpkin Coffee Cake

1/3 cup Margarine or butter
One half cup Firmly packed brown sugar
1/3 cup Sugar
1 One fourth cup Flour
Three fourths teaspoon Pumpkin pie spice
One half teaspoon Salt
One fourth teaspoon Cinnamon
One fourth cup Chopped nuts
One half teaspoon Baking powder
One fourth teaspoon Baking soda
One half cup Dairy sour cream
One half cup Cooked, mashed pumpkin
1 Egg
GLAZE
One fourth cup Powdered sugar
1 teaspoon Margarine or butter
1 teaspoon To 2 teaspoon milk

FROM: Barbara Sherrick

MICROWAVE PUMPKIN COFFEE CAKE

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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 One half 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 One fourth turn halfway through
baking. Microwave on HIGH for 3One half to 5One half 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini