1/4 cup brown sugar
4 t instant coffee
180g butter, softened
3/4 C brown sugar
2 C SR flour
1 C milk
1/2 C white sugar
1/2 cup black coffee (can be instant but espresso or plunger are better)
Preheat oven to 180°C. Grease a 20cm round cake pan.
Mix walnuts, brown sugar and half of the instant coffee in a bowl and set aside.
Cream butter and remaining brown sugar. Beat in eggs and remaining instant. Fold through flour and milk.
Spread half the cake mixture onto the base of the pan.
Top with the pecan mix then remaining cake mix. Bake for 1 hour 10 minutes.
Make a coffee syrup by combining 1/2 C black coffee with white sugar Mix over low heat until the sugar is dissolved then boil gently unttil the mixture thickens a bit.
When the cake is cooked and still in the pan, gently make some deep holes with a skewer in the top of the cake. Pour over syrup and allow to stand for a few minutes. Turn out and serve warm or cool.
I have had this recipe for ages but I am not sure where I got it from. In the interests of transparency, I have found a very similar one here which I include as reference.
Image" Coffee" by SuzyTheButcher