coffee coffee coffee cake

Ingredients For coffee coffee coffee cake

• FOR THE CRUMB TOPPING:
• 1 c

  all-purpose flour
• 3/4 c

  chilled unsalted butter, cubed
• 1/4 c

  (packed) light brown sugar
• 1/4 c

  powdered sugar
• 2 tsp

  instant espresso powder
• 1/4 tsp

  kosher salt, optional
• FOR THE CHOCOLATE SWIRL:
• 6 oz

  semisweet or bittersweet chocolate, coarsely chopped
• 2 Tbsp

  unsalted butter
• 4 oz

  pecans (about 3/4 cup), lightly toasted and coarsely chopped
• 1/4 c

  strong brewed coffee
• 1 Tbsp

  granulated sugar
• FOR THE CAKE:
• 1/2 c

  (1 stick) unsalted butter, room temperature, plus more for pan
• 2 1/2 c

  all-purpose flour, plus more for pan
• 2 Tbsp

  instant espresso powder
• 1 tsp

  baking powder
• 1 tsp

  baking soda
• 1 tsp

  ground cinnamon
• 1 tsp

  kosher salt
• 1/4 tsp

  ground cardamom
• 3/4 c

  strong brewed coffee, room temperature
• 1/2 c

  sour cream
• 1 tsp

  pure vanilla extract
• 1 1/4 c

  granulated sugar
• 3 lg

  eggs plus 1 egg yolk, room temperature
• a 10-inch tube pan
• FOR THE GLAZE:
• 1 c

  powdered sugar
• 2 Tbsp

  coffee liqueur
• 1 Tbsp

  sour cream