Chocolate Nut Sour Cream Coffeecake

Ingredients

Nut filling

• 2/3 cup (160 ml) walnuts, finely chopped
• 3 tablespoons (45 ml) cocoa powder
• 1/2 teaspoon (2.5 ml) ground cinnamon
• 1/3 cup (80 ml) sugar

Cake

• 1 1/2 cups (360 ml) ,Granulated sugar
• 3 cups (720 ml) all-purpose flour
• 3/4 cup (1 1/2 sticks (55 g)) butter or margarine, softened
• 1 1/2 cups (360 ml) sour cream
• 1 1/2 teaspoons (7.5 ml) baking powder
• 1 1/2 teaspoons (7.5 ml) baking soda
• 2 teaspoons (10 ml) vanilla extract
• Grated peel of 1 orange or 1/3 cup (80 ml) orange juice
• 3 eggs
• Confectioners' sugar (optional)

Method

1. To make the nut filling, mix the walnuts, cocoa, cinnamon, and 1/3 cup (80 ml) sugar in a small bowl; set aside.
2. Heat the oven to 350 degrees F (175°C). Grease a 10-inch (25 cm) Bundt pan.
3. In a large bowl, with the mixer at low speed, beat the butter or margarine with the 1 1/2 cups (360 ml) sugar until blended. Increase the speed to high and beat until light and fluffy.
4. Add the flour and the remaining ingredients except the confectioners' sugar; beat at low speed until mixed, constantly scraping the bowl with a rubber spatula. At medium speed, beat 3 minutes, occasionally scraping the bowl.
5. Spread half of the batter in the pan; sprinkle with the nut mixture; top with the remaining batter. Bake 60 to 65 minutes, until a wooden pick inserted in the center comes out clean.
6. Cool the coffeecake in the pan on a wire rack 10 minutes.
7. Remove the coffeecake from the pan and cool slightly. Serve warm, or cool the coffeecake on a wire rack to serve later. Sprinkle the coffeecake with confectioners' sugar to serve, if desired.