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1
Cake Batter: Mix flour, baking powder and salt until well blended; set aside.
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2
Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
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3
Add eggs, one at a time, beating well after each addition.
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4
Pour 3/4 cup of the coffee concentrate (or 2 Tbsp.
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5
of the coffee concentrate for trial recipe) into glass measuring cup.
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6
Add enough water to measure 6 cups mixture (or to measure 1 cup for trial recipe).
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7
Add flour mixture alternately with the coffee mixture, beating until well blended after each addition.
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8
Pour about 4 cups of the batter into each of six well-greased 10-inch fluted tube pans (or one tube pan for trial recipe); set aside.
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9
Streusel Filling: Combine walnuts, granulated sugar and cinnamon.
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10
Sprinkle about 1-1/4 cups of the cinnamon mixture over batter in each pan; cover each with 1 qt.
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11
of the remaining batter.
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12
Bake at 350F for 1 hour 15 min.
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13
or until wooden pick inserted near center of each cake comes out clean.
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14
Cool 10 min.
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15
Loosen cakes from sides and centers of pans; invert onto wire racks.
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16
Gently remove pans.
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17
Cool cakes completely.
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18
Coffee Glaze: Pour coffee concentrate into liquid measuring cup.
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19
Add enough water to measure 1-1/2 cups (or 1/4 cup for trial recipe).
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20
Gradually add to powdered sugar in large bowl, beating with wire whisk until well blended.
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21
Drizzle about 1/2 cup of the glaze over each cake.
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22
Let stand until set.
