In a large bowl, combine the first seven ingredients. Add the eggs, coffee, buttermilk, yogurt or sour cream, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10 inch bundt pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar or make the glaze and topping below.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/03/07/mocha-hazelnut-crunch-cake-with-espresso-vanilla-bean-glaze/