FROM: 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|
|Calories from Fat: 247 (34%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 724
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