1 cup butter, softened
1 cup sugar
1 cup sour cream
1-3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon grated orange peel
1/2 cup sugar
2 tablespoons cocoa
2-1/2 teaspoons cinnamon
1/4 cup fresh orange juice or concentrate
1/3 cup sugar
Preheat oven to 325 degrees. In a large bowl, cream the butter, 1 cup sugar and eggs. Beat with hand mixer for one minute. Add sour cream, flour, baking soda, baking powder and orange peel to the mixture and stir by hand until combined.
In a separate bowl, combine the 1/2 cup sugar, cocoa and cinnamon; set aside. Spray a Bundt pan with nonstick cooking spray and flour the pan. Spoon a third of the batter into the prepared pan. Spoon half of the sugar/cocoa/cinnamon mixture over the cake batter in the pan. Place another third of the cake batter in the pan, then sprinkle with the remaining sugar mixture; top with remaining batter.
Bake for 50 to 60 minutes. Cool for 10 minutes and invert onto plate.
For Orange Glaze: Combine orange juice and sugar in a pan over low heat and stir until sugar is melted. Pour over cake and serve.