Try this Microwave Pumpkin Coffee Cake recipe, or contribute your own.
Suggest a better descriptionFROM: Barbara Sherrick MICROWAVE PUMPKIN COFFEE CAKE ** 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 1/2 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 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. 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.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 724 | ||
Calories from Fat: 247 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.4g | 37 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 45.7mg | 14 % | |
Sodium 276.9mg | 10 % | |
Potassium 161.1mg | 4 % | |
Total Carbohydrate 119.3g | 35 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 117.7g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 724
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