2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda 

1/4 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water

2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water 

For the Glaze

1 1/2 teaspoons instant espresso powder

2-3 Tablespoons strong brewed coffee

3/4 cup confectioners' sugar, sifted

Make the Cake

Put a rack in the middle of the oven and preheat to 350 degrees F.  Generously butter and flour 8- inch (6 cup) Bundt pan.

Whisk together flour, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition, then beat in the vanilla.  Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.  

Transfer about one third of the batter to a small bowl.  Add espresso mixture and stir until combined.  Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined.  Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.  

 Make the Glaze

Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved.  Add confectioners' sugar and stir until well combined.  If glaze is not pourable, thin with remaining coffee if necessary.  

Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.  

(This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan.  Increase the baking time to about 1 hour.)