• Preparation Time 20 minutes
  • Baking Time 75 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups sour cream
  • 1 tbsp Folgers® Instant Coffee Crystals
  • 2 tsp boiling water
  • 3/4 cup brown sugar
  • 1/2 cup chopped walnuts
  • 2 tbsp butter, melted
  • Topping
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts

Serving Size: 16 servings


Serving Size: 16 servings

  • Cake: Preheat the oven to 350ºF (180ºC). Grease a 9" (23 cm) spring form pan.
  • Cream the butter and sugar together, in a medium bowl using an electric mixer, until light in texture. Add the eggs and vanilla and beat until fluffy. In a separate medium bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture to the egg mixture in 3 parts, alternating with the sour cream. Mix well after each addition, scraping the bowl as necessary.
  • Dissolve the coffee in the hot water. Remove 1/3 of the batter to another medium bowl and add the coffee mixture.
  • Combine the brown sugar, walnuts, and melted butter in a small bowl. Spread half of the remaining batter in the prepared pan. Cover with the coffee flavoured batter and then the brown sugar-walnut mixture. Top with the remaining batter.
  • Topping: Combine the sugar and walnuts and sprinkle over the batter in the pan.
  • Bake in preheated oven for 70 to 75 minutes or until a toothpick inserted in the centre comes out clean.


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