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Print this Recipe    Coffee 23

serves 16

1 cup firmly packed light brown sugar
1 cup sliced almonds or chopped walnuts
1/4 cup all-purpose flour
3 tablespoons butter or margarine, melted
1 teaspoon grated orange zest.

1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
3 large eggs or 3/4 cup of EggBeaters or similiar substitute
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup orange juice

1/2 cup confectioners' sugar
2 1/2 teaspoons orange juice

Preheat the oven to 350F. Grease a 9-10 inch tube pan. To prepare
the streusel, in a medium bowl, mix together brown sugar, nuts,
and flour. Stir in the butter and zest. To prepare cake, in a
large bowl, using an electric mixer set on medium speed, beat
together butter and sugar until fluffy. Add eggs, 1 at a time,
beating well after each addition. Beat in zest and vanilla. In a
large bowl, mix together the flour, baking powder and baking soda.
Reduce mixer speed to low. Alternately beat flour mixture and orange
juice into egg mixture, beginning and ending with flour.

Spoon half of the batter into prepared pan. Sprinkle with half of
the streusel. Top with the remaining batter and streusel. Bake
until a toothpick inserted in center comes out clean, about 30-35
minutes. Transfer pan to a wire rack to cool completely. To
prepare the glaze, in a cup, stir together confectioners' sugar
and orange juice until smooth. Turn the cake out onto a serving
plate, placing it right side up. Drizzle with the glaze.

Note: If you do not have a tube pan, set a metal cup or oven proof
cup or glass in the center of a round deep cake pan and pour dough
carefully around. Remember to grease the cup as well. Using one
with removeable sides, makes it easier to remove.


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