TupperGal
03-29-2005, 10:41 AM
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. Cinnamon
1/2 tsp. salt
1/4 C. pecans or walnuts, chopped
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 Rock 'n Serve or 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 sthingys) 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.
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. Cinnamon
1/2 tsp. salt
1/4 C. pecans or walnuts, chopped
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 Rock 'n Serve or 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 sthingys) 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.