COCOA STREUSEL: Stir together light brown sugar, walnuts, cocoa and sweetened coconut flakes, if desired.
Preheat oven to 350 degrees F. Generously grease 12 cup fluted tube pan. Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat well. Add sour cream; beat until blended. Stir together flour, baking powder and baking soda; add alternately with orange juice to butter mixture, beating until well blended. Stir in orange peel.
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.
Bake about 1 hour or until toothpick inserted near center of cake comes out clean. Loosen cake from side of pan with metal spatula; immediately invert onto serving plate. Serve warm or cool.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.