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1
Preheat the oven to 350 F. Spray an 8-inch bundt cake pan with nonstick cooking spray. Using a stand mixer fitted with the paddle attachment, beat the sugar and butter in the mixer bowl at medium-high speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time and mixing well between each addition, and then add the vanilla.
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2
Sift the flour, baking powder, baking soda, and salt into another large bowl. Add the dry ingredients to the butter mixture in 3 batches and mix until just combined between each addition. Add the sour cream and mix until completely incorporated.Pour the batter into the bundt pan and bake until a knife inserted near the middle of the cake and comes out clean, about 30 minutes. Let cool on a wire rack for about 15 minutes and then invert the cake onto the rack and allow to cool completely.
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3
Stir the coffee and espresso powder in a small bowl until the powder has completely dissolved.
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4
Stir in the confectioners' sugar. If the glaze is too thick, add a splash of regular brewed coffee or water.
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5
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Combine both sugars in a medium bowl.
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6
Add the butter, cardamom, and salt and mix until well combined. Add the flour and mix to form a pebbly consistency.
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7
Stir in the pecans. Scatter the crumble evenly over the lined baking sheet and bake until toasted, about 5 minutes.
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8
Remove from the oven and set aside to cool.
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9
Drizzle the glaze over the top of the cake. While the glaze is still wet, press the crumble into the glaze to set for 10 minutes before serving.
