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Receta Microwave Pumpkin Coffee Cake

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Raciónes: 8

Ingredientes

Cost per serving $0.40 view details

Direcciones

  1. In 2 qt microwave safe bowl, heat 1/3 c. butter on high for 30-45 seconds or possibly till melted; stir in brown sugar and sugar. Lightly spoon flour into measuring c.; level off. Fold in flour, pumpkin pie spice and salt till crumbly. Remove 1/2 c. of mix to small bowl; add in nuts and cinnamon. Mix well; set aside.
  2. To remaining mix add in baking pwdr, baking soda, lowfat sour cream, pumpkin and egg. Beat till smooth. Pour batter into ungreased 8 or possibly 9 inch round microwave safe dish. Sprinkle with reserved mix. Microwave on medium for 8 min, rotating dish 1/4 turn half way through baking. Microwave on high for 3 1/2 to 5 1/2 min or possibly till cake pulls away from sides of dish, rotating dish once halfway through baking. Let stand 5 min.
  3. In small bowl, combine glaze ingredients. Drizzle glaze over coffee cake.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 81g
Recipe makes 8 servings
Calories 287  
Calories from Fat 118 41%
Total Fat 13.48g 17%
Saturated Fat 7.02g 28%
Trans Fat 0.0g  
Cholesterol 51mg 17%
Sodium 370mg 15%
Potassium 114mg 3%
Total Carbs 38.78g 10%
Dietary Fiber 1.0g 3%
Sugars 22.55g 15%
Protein 3.91g 6%
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