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| 1/2 Tasse | butter unsalted, softened |
| 1 Tasse | sugar |
| 2 | eggs |
| 1 Esslöffel | Vanilla nut coffee; double |
| 1 Teelöffel | vanilla |
| 1 3/4 Tasse | Flour sifted |
| 2 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1 Tasse | sour cream |
| 1/3 Tasse | light brown sugar |
| 1/3 Tasse | Toasted hazelnuts; chopped |
| 1/2 Teelöffel | nutmeg |
| 1 Tasse | sugar powdered |
| 3 Esslöffel | Vanilla nut coffee; double |
| 1/2 Teelöffel | Half-and-half |
| 1/4 Teelöffel | vanilla |
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Preheat oven to 350. Grease one large bundt pan. In a large bowl, whisk the butter and sugar together. Beat in eggs, stir in coffee and vanilla, then set aside. Combine flour, baking powder, baking soda and salt. Blend flour mixture and sour cream into butter mixture. In a small bowl, mix brown sugar, hazelnuts and nutmeg. Spread 3/4 of batter into pan, sprinkle in half of hazelnut mixture, pour in remaining batter, then top with remaining hazelnut mixture. Bake for 50 minutes. Cool for 15 minutes, then remove from pan. Coffee glaze: Blend ingrediennts, drizzle over warm cake, and let stand for 15 minutes. Dust with powdered sugar and finely ground Vanilla nut kaffe before serving.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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