2/3 cup walnuts, finely chopped
3 tablespoons cocoa powder
1/2 teaspoon ground cinnamon
1/3 cup sugar
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1 1/2 cups ,Granulated sugar
3 cups all-purpose flour
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 or 1/3 cup orange juice
3 eggs
Confectioners’ sugar (optional)

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. Add flour and remaining ingredients except confectioners’ sugar; beat at low speed until mixed, constantly scraping bowl with rubber spatula. At medium speed, beat 3 minutes, occasionally scraping bowl. Spread half of batter in pan; sprinkle with nut mixture; top with remaining batter. Bake 60 to 65 minutes until a wooden pick inserted in center comes out clean. Cool coffeecake in pan on wire rack 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, if desired