Coffee Crème Bundt Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup sour cream, at room temperature
• 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
• 3/4 cup heavy cream or half and half, at room temperature
• Powdered sugar for dusting

Directions

1. Heat the oven to 350°F. Coat a 12-cup Bundt cake pan with butter, then dust it with flour. In a medium bowl, whisk the flour, cardamom, baking powder, salt, and baking soda until evenly mixed.
2. In a large bowl, stir together the espresso powder and vanilla. Add the dark brown sugar, granulated sugar, and butter, then use an electric mixer on medium speed to beat the mixture until it looks light and fluffy, about 4 minutes. Mix in the eggs, 1 at a time, beating well after each addition.
3. Turn the mixer down to low. Add the flour mixture and sour cream in alternating additions, beginning and finishing with the flour mixture, and mix only until the batter comes together. Spoon the batter into the pan you prepared and level the surface.
4. Bake until the cake has risen, feels set, and a skewer poked into the middle comes out with moist crumbs, 50 to 55 minutes. Set the pan on a wire rack and let the cake cool there for about 15 minutes, then turn it out onto the rack and leave it to cool fully.
5. For the glaze, combine the condensed milk, butter, egg yolk, salt, and espresso powder in a small saucepan. Warm it over medium-low heat, stirring the whole time, until it has thickened, about 4 minutes. Spoon the warm glaze over the cooled cake, scatter the walnuts on top, and serve warm or at room temperature.