Heat oven to 350. Filling: Combine brown and granulated sugars with espresso powder. Place in a mixing bowl with cocoa and mix well. Stir in toffee and sliced almonds and set aside. Cake: Sift flour, baking powder, cinnamon, nutmeg, baking soda and salt into a mixing bowl; set aside. Combine butter and sugars beating on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, then beat in vanilla. Mix in 1/3 of flour mixture, then 1/2 of sour cream, then 1/3 flour mixture, last 1/2 of sour cream and the remaining flour mixture. Now fold in toffee. Spoon 1/3 of batter into a greased and floured 10 inch Bundt pan, spreading evenly. Now make a small well all the way around the center to cradle the filling. Spoon half the filling into the well, do not let it touch the sides or center of pan. Add another 1/3 of batter, repeat process with filling. Top with remaining batter. Rap pan on counter a few times to remove trapped air bubbles. Bake about 1 hour until cake is golden brown and center springs back lightly when touched. Cool on rack 7 minutes then invert onto another rack to let cool completely. Sift confectioner's sugar over top to decorate. Cake may be stored 3 days. NOTE: To toast almonds, place on paper plate and put in microwave at high heat. Check every 30 seconds until almonds are toasted (but not burned). (From the Houston Chronicle).