Preheat oven to 350°F (175°C).

Grease and flour a 10-inch angel food cake (tube) pan or 12-cup Bundt pan.

In a bowl, combine 1/2 cup butterscotch chips, 1/2 cup chopped nuts, and 1/2 teaspoon ground cinnamon for the filling; set aside.

In another bowl, combine 1 cup granola cereal and 1 cup sour cream; let stand for 5 minutes to soften the cereal.

In a separate bowl, cream 1/2 cup softened Land O Lakes Butter with an electric mixer at medium speed.

Add 1/2 cup sugar, 3 Land O Lakes Eggs, and 1/2 teaspoon freshly grated orange zest to the butter mixture; beat until well combined.

Add 1 1/4 cups all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt to the wet ingredients; mix until just combined.

Spoon half of the cake batter into the prepared pan.

Sprinkle the filling mixture evenly over the batter.

Spoon the remaining cake batter over the filling.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

In a small saucepan, melt 1/2 cup butterscotch chips and 1 tablespoon shortening.

Drizzle the melted butterscotch mixture over the cooled cake.

Sprinkle 2 tablespoons of chopped nuts over the glaze.