On from September 29 until October 1, International Coffee Day is a global celebration of coffee's journey from the farm to coffee shop. 

It's also an opportunity for those who love coffee to honour the men and women who grow and harvest our beloved coffee.  While it's coffee day every day for most coffee lovers, let these recipes make you appreciate your coffee even more. 

Cathy Barrow’s Coffee Cake (Serves 12 to 16)

For the filling
2 tbs unsalted butter, melted
150g packed* dark brown sugar
2 tsp ground cinnamon
For the topping
70g packed dark brown sugar
50g granulated sugar
1 tsp ground cinnamon
100g pecans or walnuts, toasted and chopped 
For the cake
8 tbs good-quality unsalted butter, plus more for the pan
240g flour, plus more for the pan
200g granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
½ tsp salt
230g sour cream

For the filling
Stir together the melted butter, brown sugar and cinnamon in a medium bowl. 
For the topping
Stir together the brown and granulated sugars, the cinnamon and the toasted, chopped nuts in a separate bowl.

For the cake
Preheat the oven to 162°C 
Use the removable bottom of the pan as a template to cut a parchment round with a hole in the centre (corresponding with the pan’s tube centre). 
Generously grease the pan with butter, and then coat it well with flour, shaking out any excess. Place the parchment in the bottom of the pan, then butter and flour the parchment.
Combine the butter and granulated sugar in a bowl beat with an electric mixer on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl. 
On medium speed, add the eggs one at a time, beating to incorporate after each addition. 
Add the vanilla extract, beating until well blended. Stop to scrape down the bowl.
Whisk together the flour, baking soda, baking powder and salt in a bowl. On low speed, add half that mixture to the mixer bowl, followed by the sour cream and the remaining flour mixture. Beat on low speed until no streaks of flour remain. 
Add half the batter to the pan and gently spread it evenly. 
Scatter the filling over the batter. 
Spoon the remaining batter in big dollops over the filling then distribute the topping.
Bake on the middle rack for 55 minutes or until a tester inserted into the thickest part of the cake comes out clean. 
Cool completely before releasing the cake from its pan.
To remove the cake, run a table knife around the inside of the pan and around the tube centre of the pan. Lift the centre out so the cake is still on the removable bottom.
Carefully work your fingers and/or a cake lifter under the bottom of the parchment paper, then either lift the cake over the tube centre or let the removable bottom fall away as you transfer the cake to a plate. Remove the parchment if you can.

* Packed brown sugar means pressing it firmly into the measuring cup. 

– Recipes from the Washington Post