Ingredients
- 9 round microwave safe dish
- 2 microwave-safe bowl
- 1 egg
- 1/4 turn halfway through bakin microwave on high
- 1 1/4 c flour
- 1/2 c dairy sour cream
- 1/2 c firmly packed brown sugar
- 3/8 c margarine
- 3/8 c margarine on high
- 3/8 c sugar
- 1/2 c mixture to bowl
- 1/4 c powdered sugar
- 1/4 c nuts (chopped)
- 2 ts milk
- 1 ts margarine
- 3/4 ts pumpkin pie spice
- 1/2 ts baking powder
- 1/4 ts cinnamon
- 1/4 ts baking soda
- 1/2 ts salt
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.
