Ingredients
- 9 round microwave safe dish
- 2 microwave-safe bowl
- 1 egg
- 1/4 turn halfway through bakin microwave on high
- 160 gr flour
- 120 ml dairy sour cream
- 110 gr firmly packed brown sugar
- 75 gr margarine
- 75 gr margarine on high
- 65 gr sugar
- 65 gr mixture to bowl
- 50 gr powdered sugar
- 34 gr nuts (chopped)
- 10 ml milk
- 5 gr margarine
- 4 gr pumpkin pie spice
- 2 gr baking powder
- 1 gr cinnamon
- 1 gr baking soda
- 1 gr 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. -10ºC 10 servings.
