• Preheat the oven to 350, and well butter a 9X13 inch pan. Set aside.

Make The Topping

• Mix all the dry ingredients, then add the diced butter. With your fingertips coat all butter pieces with the flour mixture. If there is a large piece of butter break it up. Set this mixture aside.
  1 cup All-purpose flour, ½ cup Butter, 1 tablespoon Coffee crystals, 1 teaspoon Fall spice, ¼ teaspoon Salt, ½ cup Brown sugar

How To Make The Middle Ribbon

• In a small bowl mix all the ingredients for the ribbon and set it aside.
  ½ cup Dark brown sugar, 1 teaspoon Fall spice, ½ teaspoon Cinnamon, 1 tablespoon Coffee crystals

How To Make The Cake

• Sift all the dry ingredients and set side.
  3½ cup All-purpose flour, 2½ teaspoon Baking powder, ½ teaspoon Baking Soda, 1 tablespoon Fall spice, ½ teaspoon salt
• In a measuring cup mix all the brewed coffee, coffee granules, vanilla extract, and sour cream. Set aside.
  1 cup Sour cream, 1 tbs Vanilla extract, ¾ cup Brewed coffee, 1 tablespoon Coffee crystals
• Set the stand mixer on the paddle attachment. Beat the butter, two sugars, and the oil for good two minutes. Take your time with this step. The mixture should look light and fluffy.
  ½ cup Oil, 1 cup Sugar, 1 cup Brown sugar, ¾ cup Butter
• Add the eggs, one at a time, and mix well after each one.
  4 Eggs
• Remove the bowl from the stand mixture, and using a spatula, add the dry ingredients alternating with wet ingredients. Start and finish with dry ingredients.

How To Assemble The Cake

• Pour half of the mixture into the greased pan, and smooth out into the pan with a spatula.
• Sprinkle the ribbon mixture all over the batter.
• Drop dollops of the batter over the ribbon layer, and smooth out with a rubber spatula. Make sure the batter is touching the pan all around.
• Sprinkle the topping all over the batter, and bake for 40-45 minutes. The top will turn a golden color. Let cool for 15 minutes, then cut into squares and remove from the pan.