Serves: 14
Total Calories: 419

Streusel:
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons fine instant coffee powder
3 tablespoons cocoa powder
1 cup finely chopped walnuts
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Coffeecake:
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, room temperature
2 teaspoons vanilla extract
1 1/2 cups granulated sugar
3 eggs
1 pint sour cream
confectioners' sugar

Streusel:
Stir brown sugar with cinnamon, coffee powder, cocoa, and walnuts; set aside.

Coffeecake:
Heat oven to 375°. Have ready a buttered and floured 10-inch Bundt pan, or coat it with a nonstick cooking spray. Stir flour with baking powder, baking soda, and salt; set aside. Beat butter with an electric mixer until light and fluffy. Add vanilla and sugar; beat mixture 3 minutes. Add eggs and beat at high speed 5 minutes, until mixture is light and creamy. Alternately add flour mixture in 3 additions, using lowest speed of mixer, and sour cream in 2 additions, beating only until smooth after each addition.

Spread a thin layer of batter in bottom of prepared pan. Sprinkle with 1/3 of Streusel mixture. Continue making these layers until there are 4 of batter and 3 of Streusel. The top layer should be batter and it should be thin. Bake coffeecake until a toothpick inserted in center comes out clean, about 1 hour. Take it out of oven to a rack and let cool 5 minutes in pan. Turn cake out of pan and sprinkle with sifted confectioners' sugar before serving.

Nutritional Facts:

Serves: 14
Total Calories: 419
Calories from Fat: 194

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