Orange Graham Cracker Bundt Cake

Can be used as a dessert, snack cake or breakfast cake. The glaze is optional but very good. Moist and delicious. A huge favorite around here.

• Ready In: 1 hr
• Serves: 12-16

Ingredients

• Cake

• 2  cups all-purpose flour
• 1  cup  finely crushed graham cracker crumbs (low fat okay)
• 1  cup  firmly-packed brown sugar
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup light butter, softened (stick form)
• 1⁄2 cup unsweetened applesauce
• 1  cup  orange juice
•  zest of one orange (reserving 1 tsp. for glaze)
• 3  eggs
• 1  cup  chopped  nuts

• Glaze

• 1  cup confectioners' sugar
• 1 -2  tablespoon  orange juice
• 1⁄2 teaspoon vanilla
• 1  teaspoon orange zest

Directions

1. Preheat oven to 350°F Grease and flour a 10-inch bundt pan.
2. Combine the flour, brown sugar, graham cracker crumbs, baking powder, baking soda, salt, cinnamon, softened light butter, applesauce, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
3. Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and drizzle with glaze.
4. Directions for glaze: Mix confectioners sugar, vanilla and 1 Tbls. of orange juice. Mix more orange juice until the glaze is smooth and thin enough to drizzle over cake. Stir in orange zest.