Ginger Moritz, South Bend
Streusel:
1 c. firmly packed light brown sugar
1 c. sliced pecans
¼ c. flour
3 Tbsp. butter or margarine, melted
1 tsp. grated orange zest
Cake:
½ c. butter or margarine, softened
½ c. sugar
3 large eggs
1 tsp. grated orange zest
½ tsp. vanilla extract
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
2/3 c. orange juice
Glaze:
½ c. powdered sugar
2½ tsp. orange juice
Preheat oven to 350°. Grease a 9 x 10 tube pan. Prepare the streusel: In a medium bowl, mix together brown sugar, nuts and flour. Stir in the butter and zest. To prepare the 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, 30-35 minutes. Transfer pan to a wire rack to cool completely. To prepare the glaze: In a cup, stir together the powder sugar and orange juice until smooth. Turn the cake out onto a serving plate, placing it right side up. Drizzle with the glaze.