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1
Into a bowl, sift together the flour, baking powder, soda, and salt.
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2
In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy.
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3
Add the eggs, one at a time, beating well after each.
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4
Beat in the vanilla.
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5
Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.
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6
Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined.
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7
Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly.
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8
Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly.
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9
Bake the cake in the middle of a preheated 350F (180C) oven for 55 to 60 minutes, or until it is golden and a tester comes out clean.
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10
Let it cool in the pan on a rack for 30 minutes.
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11
Invert the cake onto the rack and let it cool completely.
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12
In a bowl, stir together 2 tablespoon of brewed coffee and the espresso powder, stirring until the powder has dissolved.
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13
Sift the confectioners'.
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14
sugar and add it, stirring until it is combined well.
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15
If necessary, add more coffee to obtain a pourable consistency.
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16
Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set.
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17
Serve warm.
