Microwave Pumpkin Coffee Cake with Glaze

A throwback to mid-century microwave cookbooks, this pumpkin coffee cake skips the oven entirely and bakes in roughly 15 minutes from scratch to served. Half a cup of pumpkin puree and a half cup of sour cream keep the crumb tender and moist (the microwave’s worst habit is drying out cake), while pumpkin pie spice and a kiss of cinnamon in the streusel topping carry the fall flavor.

The trick to microwave cake is the cooking pattern: medium power for 8 minutes to set the structure gently, then high for a final blast to finish the rise. Rotating the dish at the halfway mark prevents the dreaded gummy-spot-on-one-side problem. The 5-minute rest after pulling it out is when residual cooking happens, like for brownies.

Drizzle the powdered sugar glaze over while the cake is still slightly warm so it sets into a thin, glossy crackle. Serve warm with coffee, or let it cool completely for a less crumbly slice.

Pro Tips

• Use a microwave-safe round dish; square corners cook unevenly under microwaves
• Reserve the streusel before adding leaveners and wet ingredients to the rest; this is what creates the visible crumb top
• The cake is done when it pulls away from the sides; a wet center after the suggested time means another 30 seconds at a time
• Microwave wattages vary; if your microwave runs hot, drop the medium time to 6 minutes and check
• Make the glaze last so it does not crust before drizzling

Variations

• Stir a half cup of chocolate chips into the batter for a chocolate-pumpkin spin
• Use butter pecan instead of plain nuts in the streusel for richer crunch
• Add a tablespoon of bourbon to the glaze with the milk for an adult version