Coffee Cake

From: Marg Amos

3/4 cup margarine, softened
1 1/4 cup sugar
1 teaspoon vanilla
3 eggs

1 cup sour cream
2 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts; chopped
1 teaspoon cinnamon
2 tablespoon granulated sugar
1/3 cup orange juice
2 tablespoon brown sugar

Beat butter, sugar, vanilla and eggs in a large bowl with electric mixer at high speed until light and fluffy. Beat in sour cream. Add flour, baking powder and soda to creamed mixture and beat at low speed until just blended. Do not overbeat.

Combine nuts, cinnamon and sugar in a small bowl. Spoon half the batter into a greased and floured 9" tube or bundt pan, or 9x9. Sprinkle half the nut mix over the batter. Top with remaining batter and sprinkle with the remaining nut
mix. Cut through batter several times with a knife to distribute the nut mix. Bake in a 350 oven for 50 minutes or until wooden toothpick inserted in top comes out clean.

While cake bakes, combine orange juice and brown sugar in a small saucepan. Heat, stirring constantly, until sugar dissolves and mixture thickens, about 5 minutes. Cool cake in pan for 5 minutes. Remove from pan to wire rack. Brush top and sides of cake with orange-sugar mix. Cool. Completely.

To freeze: Place cake on stiff cardboard cut to fit. Wrap, label and freeze. Maximum recommended freezer storage is 5 months.

To serve: Defrost at room temperature for 2 to 3 hours.

NOTE: The cake is still really nice without the orange juice topping.