Preheat oven to 350 degrees. Heavily butter and then flour Bundt pan.

Beat the butter and sugar with a mixer at low speed for 5 minutes or until creamy.

Add the eggs, one at a time until completely incorporated; about 2 minutes per egg.

Combine the vanilla with 2 tsps of the dried espresso; add to the mixing bowl and beat until incorporated.

Combine the dry ingredients and 2 Tbsp of the dried espresso and whisk until mixed well. Add half to the mixture in the mixing bowl and beat for 30 seconds.

Add the sour cream and mix until incorporated well.

Add the remaining dry ingredients and mix until incorporated.

Combine the coffee liqueur, espresso, brown sugar and chopped Bahlsen Waffeletten Cookies. Set aside.

Pour 3/4 of the batter into the cake pan. Top with the brown sugar cookie mixture and then put the remaining batter on top and mix slightly with a wooden or metal skewer.

Bake for 40-60 minutes (wide variety of pans available mean a wide temperature range. Bake until the cake feels sturdy and only crumbs come out when tested with a toothpick.

While the cake is baking make the caramel. Mix together all of the ingredients and bring to a boil on medium heat. Turn to simmer and cook for 5-7 minutes until sauce thickens. Take off heat and allow to cool down.

When the cake tests done, remove it from the oven and allow to cool on a rack for 15-20 minutes. Remove the cake from the pan.

Drizzle a little bit of sauce around the center of the plate to help the cake stay in place.

Then drizzle the cake with sauce and immediately garnish with crushed Bahlsen Waffeletten Cookies. No fussing with this; it's pretty as a mess!

Serve with additional caramel sauce on the side.