1/2 c Unsalted butter; softened
1 c Sugar
2 Eggs
1 tb Vanilla nut coffee; double
1 ts Vanilla
1 3/4 c Flour; sifted
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Sour cream
1/3 c Light brown sugar
1/3 c Toasted hazelnuts; chopped
1/2 ts Nutmeg
-COFFEE GLAZE-
1 c Powdered sugar
3 tb Vanilla nut coffee; double
1/2 ts Half and half
1/4 ts Vanilla
Date: Mon, 26 Feb 1996 13:27:59 EST
From: AKSC87A@prodigy.com ( MARY JO KNAPPER)
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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the
Yields
8 Servings