1/2 cup butter
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped pecans
1 (3 ounce) package instant espresso mix
2 1/2 cups rolled cinnamon-flavored cake mix
1 cup confectioners' sugar for dusting
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch springform pan.
In a large bowl, cream together butter and 1 egg. Beat in 2 teaspoons vanilla extract. Combine the flour, cinnamon, and pecans. Mix lightly until blended. Dividing the mixture evenly into the prepared pan.
Bake in preheated oven for 75 minutes. Reduce temperature to 325 degrees F (165 degrees C).
When the cake has baked for 45 minutes, toss it with cardboard and set aside. Using a 2 inch round spoon or your fingers, spread a thick layer of the cake mixture onto the surface of the pan. Dust with confectioners' sugar. Dust the top of the cake with icing sugar, if desired. Brush a dish with butter mixture for finger left on top surface, then spread evenly with pastry tip. Garnish with cinnamon nuts and pecans. Dust with confectioners' sugar.
I followed the recipe exactly making no changes and these were amazing! Gorgeous sunny & crispy on the outside. Easy to make. But watch out for the sugar cookie crumb topping--wet that it too much but that's just my personal preference.
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