---------- Recipe via Meal-Master (tm) v8.05
 
      Title: MICROWAVE PUMPKIN COFFEE CAKE
 Categories: Cakes, Mw
      Yield: 8 Servings
 
           DEBBIE HOLLAND HXRH11B
    1/3 c  Margarine
    1/2 c  Brown sugar
    1/3 c  Sugar
  1 1/4 c  Flour
    3/4 ts Pumpkin pie spice
    1/2 ts Salt
    1/4 c  Nuts, chopped
    1/4 ts Cinnamon
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/4 c  Sour cream
    1/2 c  Pumpkin, cooked, mashed
           GLAZE.......................
    1/4 c  Powdered sugar
      1 ts Margarine
      1 ts Milk
 
  1.  In 2 quart microwave safe bowl, melt 1/3 cup margarine in HIGH for
  30-45 seconds or until melted; stir in brown sugar and sugar. Lightly spoon
  flour intomeasuring cup; level off. Mix in flour, pumpkin pie spice and
  salt until crumbly.  Remove 1/2 c 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.
  
  2.  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.
  
  3.  In small bowl, combine powdered sugar, 1 teaspoon margarine and enough
  milk for desired drizzling consistency. Drizzle glaze over coffee cake.
  Serve warm or cold.
  
  Nutrition Information: Serving size: 1/10th of recipe Calories 260, protein
  3g, carbohydrate 34g, fat 12g, cholesterol 35mg, sodium 240mg, potassium
  125 mg.
  
  ......Debbie HOlland, entered 1994 Source: Pillsbury, Fall Baking
  
  RECIPE CLUB OCTOBER 1994
 
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