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1 1/4 cups finely chopped walnuts

1 1/4 cups brown sugar, packed

4 1/2 teaspoons ground cinnamon

4 1/2 teaspoons fine instant coffee powder

4 1/2 teaspoons unsweetened cocoa powder

3 cups cake flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 (16-ounce) container sour cream

1 cup powdered sugar

1 tablespoon milk

1. Preheat oven to 350*F (175*C). Butter 12-cup Bundt pan. Set aside.
2. Mix first 5 ingredients in small bowl. Set nut mixture aside.
3. Sift flour, baking soda, baking powder and salt into medium bowl.
4. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture. With electric mixer, beat batter on high 1 minute.
5. Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
6. Bake cake until wooden pick inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
7. Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature.

Makes 8 to 10 servings.