Total Calories: 423
Stir brown sugar with cinnamon, coffee powder, cocoa, and walnuts; set aside.
Heat oven to 375°. Butter and flour a 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. Remove to a rack, and let cool 5 minutes in pan. Turn cake out of pan, and sprinkle with sifted powdered sugar before serving.
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