Microwave Coffee Cake (8 servings) 1 cup all purpose flour 1/2 cup raisins or favorite chopped dried fruit 1/2 cup sugar 1/2 cup sour cream 1/4 cup brown sugar 1/3 cup chopped walnuts or pecans 1/3 cup butter 1 large egg 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt For The Topping: 1/3 cup brown sugar 1/2 teaspoon cinnamon Prepare the topping in a small bowl, by simply mixing together the topping ingredients. Set aside. In a large bowl, sift together flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, cream together the regular sugar, brown sugar, butter and egg. Add wet ingredients and sour cream to the dry ingredients. Stir until just mixed and moistened. Fold in nuts and dried fruit. Prepare a 9-inch round glass baking pan with a light coating of cooking spray. The pan has to be microwave safe. Spread the batter evenly in the baking pan. Sprinkle topping evenly over the batter. Cover and refrigerate overnight. To cook: Microwave on high for 8 minutes. If your microwave doesn't rotate automatically, you should rotate the pan once every 3 minutes and increase the cooking time by 1 minute. The cake is done when a toothpick inserted into the middle of the cake comes out dry and the top of the cake appears dry. I couldn't believe this recipe worked. It's great for make-in-advance needs. Try dried pineapple pieces instead of raisins for a nice variation. Mr Breakfast would like to thank DixieChick for this recipe. Recipe number 1734. Submitted 5/6/2006.