3/4 cup (1 1/2 sticks) butter or margarine, softened
1 1/2 cups sour cream
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
Grated peel of 1 orange
Confectioners' sugar (optional)
About 3 hours before serving or early in day: in small bowl, mix walnuts, cocoa,
cinnamon and 1/3 cup sugar; set aside.
Heat oven to 350 degrees F. Grease 10-inch Bundt pan.
In large bowl, with mixer at low speed, beat butter or margarine with 1 1/2 cups
sugar until blended. Increase speed to high; beat until light and fluffy.
and remaining ingredients except confectioners' sugar; beat at low speed until
mixed, constantly scraping bowl with rubber spatula. At medium speed, beat for 3 minutes,
occasionally scraping bowl.
Spread half of batter in pan; sprinkle with nut mixture;
top with remaining batter.
Bake for 60 to 65 minutes until a wooden pick inserted in
center comes out clean.
Cool coffeecake in pan on wire rack for 10 minutes.
Remove coffeecake from pan; cool slightly.
Serve warm. Or, cool coffeecake on wire rack to serve later.
Sprinkle coffeecake with confectioners' sugar to serve,