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 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.




from an old tupperware catalog

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