Bavarian Hazelnut Cake

One of the glories of fall harvest is the profusion of nuts that come to market for the Halloween and Thanksgiving holidays. We are especially blessed in Oregon where walnuts and hazelnuts abound, and, fair or not, our farmer's markets provide more of both for less. Cathy, of Wives With Knives, is one of those hardworking vendors. Cathy operates the Bavarian Nut Company and has a wonderful assortment for the folks who frequent her booth at the Beaverton Farmer's Market. Stop by and see her if you can. Today's recipe - a childhood memory - comes from Hannie's kitchen. It's an exceptional snack cake and comes highly recommended. It will improve in flavor if allowed to "ripen" for a day before serving.

Bavarian Hazelnut Cake

Ingredients:
1 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1-3/4 cups all purpose flour, divided use
3/4 cup milk, room temperature
1 teaspoon hazelnut or vanilla extract
2 teaspoons baking powder
1 cup finely chopped, then toasted hazelnuts
Glaze:
8 ounces hazelnut spread (i.e. Nutella)
1/4 cup heavy cream

Directions:
1) Adjust rack to middle third of oven. Preheat oven to 375 degrees F. Lightly grease and flour a 8 x 11 x 2-inch baking pan or a 10-inch Bundt pan. Set aside.
2) In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar. Add eggs, one at a time, mixing until batter is pale and lemon colored. Add 1 cup flour and stir to combine. Mix in milk and hazelnut or vanilla extract. The mixture will appear curdled. Combine baking powder, reserved 3/4 cup flour and toasted hazelnuts in a small bowl. Add to batter; mix until well-blended.
3) Scrape batter into prepared pan. If using an 8 x 11 x 2-inch pan bake for 35 minutes. If using a Bundt pan bake for 50 to 55 minutes. A cake tester inserted in the center of the cake should come out clean. Allow to cool for 10 minutes; invert and remove pan. Cool to room temperature.
4) Meanwhile combine hazelnut spread and cream in a small saucepan. Heat until hazelnut spread melts. Remove from heat and cool. Pour or spread over cake. Yield: 12 servings.