1cupunsalted butter2 sticks, room temperature, plus more to grease pan
dried breadcrumbsfine texture, to dust pan
2 1/3cupscake flour
1 1/2teaspoonsground cardamom
1 1/2teaspoonsbaking powder
1 1/2cupswhite sugar
4large eggsroom temperature
1cupsour cream8 ounces
1/4teaspoonunsweetened cocoa powder
1Tablespoonmilk or half & half, plus more if needed
Preheat oven to 350-degrees. Generously butter a 10 or 12-cup Bundt pan. Dust the pan with fine bread crumbs; a toasted and pulverized half heel of bread will do. Apply cooking spray over the bread crumbs.
In a medium bowl, whisk together flour, cardamom, baking powder, baking soda, and salt; set aside.
In a large bowl, use a mixer on medium to beat the butter and sugar until light and fluffy. Add eggs one at a time followed by the vanilla extract, beating until very pale yellow.
Reduce the mixer speed and alternate between adding the flour mix and the sour cream into the butter blend.
Pour the batter into the prepared pan, using a rubber spatula. Bake cake until a wooden toothpick inserted into the cake comes out dry with only a few moist crumbs attached, 45 to 50 minutes. Transfer pan to a wire rack to cool for 30 minutes, then invert cake onto rack to completely cool. Once cool, move cake to cake plate and prepare glaze.
Whisk together sugar, espresso powder, and cocoa powder. Add milk and stir, adding more milk as needed until glaze is just thin enough to drizzle. Dribble over cake.