1 c. butter, softened
1 c. sugar
3 eggs
1 c. dairy sour cream
1 3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tbsp. grated orange peel

In a large mixer bowl, cream butter and sugar at medium speed until light and fluffy. Add eggs; beat 1 minute at low speed. Blend in sour cream. Add flour, baking powder, soda and orange peel; blend thoroughly.

Spoon 1/3 of cake batter into greased and floured bundt pan or 10 inch tube pan. Combine the following ingredients to make a cinnamon-sugar mixture:

1/2 c. sugar
2 tbsp. cocoa
2 to 3 tsp. cinnamon

Sprinkle half of this mixture over the cake batter, cover it with another third of the cake batter. Then sprinkle on the remaining cinnamon-sugar mixture and cover it with remaining batter. Cut through batter gently with spatula or knife to marblize.

Bake in 325 degree oven for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes, then invert onto serving plate. Dribble with Orange Glaze or sprinkle with confectioners' sugar.

ORANGE GLAZE:

1/4 c. orange juice concentrate
1/3 c. sugar

Boil gently for 4 minutes. Then dribble on the cake.