Coffee Crème Bundt Cake

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Cake:

2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature, plus more for pan

2 1/2 cups all-purpose flour, plus more for pan 

2 teaspoons freshly ground cardamom 

1 1/2 teaspoons baking powder 

3/4 teaspoon kosher salt 

1/4 teaspoon baking soda 

1 tablespoon pure vanilla extract 

3 tablespoons instant espresso powder 

3/4 cup packed dark brown sugar 

3/4 cup granulated sugar 

3 large eggs, at room temperature 

3/4 cup sour cream 

Glaze:

3/4 cup sweetened condensed milk

2 tablespoons unsalted butter 

1 large egg yolk 

1/2 teaspoon kosher salt 

1/4 teaspoon instant espresso powder 

2 1/4 ounces walnuts or pecans, chopped (1/2 cup)