An orange glazed, streusel top and center, Bundt coffeecake.

Orange Streusel Bundt Coffeecake

Streusel:

2/3 cup light brown sugar, firmly packed

1/2 cup finely chopped nuts

1/4 cup all-purpose flour

1/2 cup sweetened flaked coconut

 

Coffeecake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

3/4 cup butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
1 cup orange juice
2 teaspoons freshly grated orange peel
1/2 cup orange marmalade

1. For Streusel: In a small bowl, mix together brown sugar, nuts, flour and coconut; set aside.
2. Heat oven to 350°F (175°C). Generously grease 12-cup Bundt pan.
3. For Coffeecake: In a medium bowl combine flour, baking powder and baking soda; set aside.
4. In a large bowl, beat butter and sugar until well blended; add eggs, sour cream and vanilla and beat until well blended.
5. Add flour mixture alternately with orange juice to butter mixture, beating until well blended. Stir in orange peel.
6. Spread marmalade in bottom of prepared pan; sprinkle half of streusel over marmalade. Pour half of batter into pan, spreading evenly. Sprinkle remaining streusel over batter; spread remaining batter evenly over streusel.
7. Bake 1 hour to 1 hour and 5 minutes or until wooden pick inserted in center of cake comes out clean.
8. With metal spatula or knife, loosen cake from side of pan and immediately invert onto serving plate. Serve.

Makes 12 servings.