Orange Walnut Coffee Cake
1 (18.25 ounce) yellow cake mix 3 eggs
1 (19ounce) container sour cream
2/3 cup orange juice zest of one large orange
3/2 cup walnuts, chopped
Preheat oven to 350o. Mix cake mix, eggs, sour cream, orange juice and orange zest on low speed to
blend, then beat on medium for 2 minutes.
Gently stir walnuts into batter. Pour batter into greased and floured 12-cup capacity
Bundt cake pan.
Bake for 40 to 45 minutes, or until cake tester comes out clean. Cool in pan for 10 minutes, then
turn out onto cooling rack. When cool, spoon Orange Icing over.
Orange Icing 2 tablespoons butter or margarine, softened 1 cup powdered sugar 2 tablespoons orange
juice 1 teaspoon orange zest (grated orange rind)
In small bowl, cream butter with half the powdered sugar. Add orange juice and zest, mix well.
Gradually beat in remaining powdered sugar until icing is smooth. (The icing will have a
somewhat thin consistency, which allows it to flow down the sides of the cake when you spoon it
over the top.)
I got this from the book Quick Fixes with mixes. Every week you can get a FREE recipe at
www.greenriverjunction.com, just click on the cook books!