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Ingredientes
- 1/3 c. butter
- 1/2 c. firmly packed brown sugar
- 1/3 c. white sugar
- 1 1/4 c. flour
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 c. minced nuts
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking pwdr
- 1/4 teaspoon baking soda
- 1/2 c. lowfat sour cream
- 1/2 c. cooked mashed pumpkin
- 1 egg
Direcciones
- 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.
- 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.
- 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% |
