Vienna Revel Cake - cooking recipe

Ingredients

CAKE
2/3 cup brown sugar, firmly packed
1/3 cup flour
1/3 cup nuts, finely chopped
3 tablespoons butter, softened
2 teaspoons cinnamon
1/2 teaspoon instant coffee
1 1 package white cake mix or 1 package devil's food cake mix
3 eggs
1 cup water
1/4 cup vegetable oil
SPICE GLAZE
1/4 teaspoon instant coffee
1 tablespoon hot water
1 cup confectioners' sugar
1/4 teaspoon cinnamon

Preparation

Preheat oven to 350 degrees F.
Generously grease 12-cup bundt cake pan.
Mix sugar, flour, nuts, butter, cinnamon, and coffee until crumbly; reserve.
Blend cake mix (dry), eggs, water, and oil in large mixer bowl, scraping constantly, until moistened, about 1/2 minute.
Beat on medium speed, scraping bowl frequently, 4 minutes.
Pour 1 2/3 cups batter into prepared pan; sprinkle with about 1 cup of the reserved crumbly mixture.
Pour 1 2/3 cups batter over crumbly mixture in pan; sprinkle with remaining crumbly mixture.
Pour remaining batter over crumbly mixture.
Bake 45 minutes until or until wooden toothpick inserted in center of cake comes out clean.
Cool 10 minutes; invert of wire rack.
Remove pan; cool completely.
Spread cake with spice glaze, allowing some to drizzle down the side.
SPICE GLAZE: Dissolve instant coffee in hot water.
Mix coffee, confectioner's sugar, and cinnamon.
Stir in 1 to 2 teaspoons water until glaze is of proper consistency.