Hershey's Orange Streusel Coffecake

3/4 cup (1 1/2 sticks) butter or margarine, softened
1 cup sugar
3 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

Ingredients for Cocoa Streusel

2/3 cup packed light brown sugar
1/2 cup chopped walnuts
1/4 cup Hershey's Cocoa
1/2 cup Mounds Sweetened Coconut Flakes (if desired)


Prepare Cocoa Streusel. Heat oven to 350°F. Generously grease 12-cup fluted tube pan.

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 peel.

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 about 1 hour or until toothpick inserted in center of cake comes out clean. Loosen cake from side of pan with metal spatula; immediately invert onto serving plate.

Cocoa Streusel Preparation:

Stir together 2/3 cup packed light brown sugar, 1/2 cup chopped walnuts, 1/4 cup Hershey's Cocoa and 1/2 cup Mounds sweetned coconut flakes, if desired.

Makes 12 servings


Helpful Tips

If a cake begins to brown too much before it's done, place a sheet of aluminum foil lightly over the pan (without pressing down) and continue baking. Use the foil to wrap any leftovers.