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Receta Microwave Pumpkin Coffee Cake
by CookEatShare Cookbook

Microwave Pumpkin Coffee Cake
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  Raciónes: 8

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

  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.