2/3 cup packed light brown sugar
1/2 cup chopped walnuts
1/4 cup cocoa powder
1/2 cup sweetened coconut flakes (optional)
3/4 cup butter or margarine, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup orange juice
2 teaspoons freshly grated orange peel
1/2 cup orange marmalade or apple jelly
Preheat oven to 350°F (175°C). Generously grease 12-cup fluted tube pan
Prepare the cocoa streusel first. Combine brown sugar, walnuts, cocoa and coconut (if using) in small bowl. Set aside.
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 zest.
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 for 1 hour to 1 hour and 5 minutes or until wooden pick inserted in center of cake comes out clean.
With metal spatula, loosen cake from side of pan; immediately invert onto serving plate. Serve warm or cool with a dollop of whipped cream of a sccop of vanila ice cream.