For this espresso spice pound cake, remember when using the creaming method, have all your ingredients at cool room temperature. In this cake, this includes the eggs, butter, cream, half and half and sour cream. Don't worry about letting your cream come up in temperature a bit--since you're not whipping to peaks, it will be just fine.
Preheat the oven to 350F and set the oven rack for one below the center position.
Thoroughly spray your Bundt pan (and cupcake tin if you have to make that sacrifice) with pan spray and then give it a good coating of flour. Knock out all the excess flour. Set aside.
Whisk together the flour, baking powder and baking soda. Set aside.
Combine the sour cream and half and half (or milk) until smooth. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until smooth.
Add the sugar, salt, vanilla, Baker's Brew and espresso powder and cream until very light and fluffy, scraping bowl as necessary. This should take about 7-10 minutes.
With the mixer on medium speed, drizzle in the eggs, a bit at a time, until well combined. Scrape bowl as necessary. This step should take about 5 minutes.
With the mixer on low speed, add half the flour mixer followed by half the sour cream/half and half mixture.
Add half of the remaining flour, the rest of the sour cream mixture and the last of the flour. This whole sequence should take no more than 30 seconds. There will still be plenty of streaks of flour. Worry not.
Scrape the bowl and the beater very well, and then mix on high speed for no more than 3 seconds.
Scrape bowl and beaters again.
Pour in the thickened cream. (I usually wait to whip it until right before adding. Just do it by hand. It's really not enough to worry about getting out an egg beater or hand mixer).
Gently but thoroughly fold the cream into the batter. The batter will be very thick and lovely. Take a moment to admire it.
Scrape the batter into you prepared pan (and sacrificial muffin tins) and smooth the top.
Bake until well risen, deep golden brown and firm to the touch. Stick a toothpick into the center of the cake and it will come out clean. This takes about an hour. One hour and 5 minutes in my oven. It could be different for yours.
Let the cake cool in the pan for 20-30 minutes. Then turn out onto a cooling rack to cool completely, For a super moist cake, place some long sheets of plastic wrap over the rack before turning out, and then wrap the cake up tightly. Stick it in the fridge or freezer until it comes to room temperature (but chilling of freezing it won't hurt it either).
Glaze decoratively or just dust with a mixture of powdered sugar and some Baker's Brew Coffee Spice.
Notes
To make espresso glaze, whisk together powdered sugar with a pinch of fine salt, espresso powder, a touch of Baker's Brew Coffee Spice and enough milk to make a thick glaze.To make the chocolate drizzle, melt 2-3 oz of your favorite eating chocolate. You can do this in the microwave in 20-second bursts at half power, stirring in between.Prepare to bask in the Adoration of your Diners.