Active Time: 20 Minutes
Total Time: 2 Hours 30 Minutes
In a stand mixer, combine the room temperature butter and sugar, using the paddle attachment, mix for 5 minutes.
Sieve the flour, salt and cinnamon.
Add the dry mix to the butter mixture and mix for 1 minute or until combined.
Sieve together the salt, cinnamon, cocoa powder and espresso powder and set aside until needed.
Whisk together the sugar and milk in a small bowl.
Preheat an oven to 350°F.
In a small heavy bottomed pan heat 1 tbsp of butter and the mono & diglycerides over medium heat. At 140F the mono and diglycerides will melt into the butter. Set this aside and allow it to cool before moving to the next step.
Sieve the flour, salt, and baking powder.
In a stand up mixer, combine the room temperature butter, granulated sugar and brown sugar, using the paddle attachment, mix for 5 minutes. Add the mono & diglyceride flakes, butter and mix for another 3 minutes.
Add the eggs to the butter mixture, 1 at a time until they are combined. Scraping the bowl with a spatula between each egg.
Combine the sour cream, milk and vanilla and whisk together in a small mixing bowl.
Alternately add the dry mixture and the sour cream mixture to the butter mixture, scraping the bowl with a spatula occasionally until all combined.
Pour half of the batter into a greased loaf pan, and spread evenly all the way to the edges. Sprinkle the filling evenly over the batter.
Spread the remaining batter on top of the filling. Use a small offset spatula to gently swirl the filling into the batter, like you were making a marble type cake. Sprinkle the streusel topping over the cake.
Place in the oven and cook for 1 hour and 25 minutes or until a toothpick inserted comes out clean
Remove from the oven and let rest for 30 minutes.
Remove from the pan and glaze with the icing.
Serve immediately or cover and keep it for up to 1 week.