Drink your coffee and eat it too! This Café con Leche Cake is deeply flavored with espresso milk in both the cake and the velvety icing. Delicious!
Place oven rack in center of oven and preheat to 350 degrees F.
Spray bundt pan liberally with nonstick baking spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a small bowl or measuring cup, dissolve instant espresso powder in milk. Set aside.
Using a mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, followed by sour cream and vanilla. Continue mixing until blended. (Mixture may look curdled at this point. Don't worry. It will become the right texture in the next step)
Reduce speed to low and add flour mixture alternating with milk/espresso mixture in 3 batches, beginning and ending with the flour. Mix just until no flour is visible. Be careful not to overmix.
Place batter into prepared bundt pan and bake in preheated oven for 25-30 minutes or until toothpick inserted in center comes out clean. If your pan is darker in color, start checking for doneness sooner.
Allow to cool in pan on wire rack for 10 minutes. Then, loosen sides (if necessary) with a butter knife and invert onto wire rack to continue cooling. Allow to cool to room temperature before icing.
Dissolve instant espresso powder in milk.
Mix in melted butter and powdered sugar. Stir until smooth.
Spread on top of cake, allowing icing to drip down sides.