Hazelnut Espresso Loaf Cake

Recipe Courtesy of Nordic Ware with Permission.

Ingredients:

Hazelnut cake:

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup hazelnut liqueur (frangelico)

Espresso Hazelnut Soaking Glaze:

• 4 tbsp butter
• 1/4 cup granulated sugar
• 2 tsp espresso powder
• 2 tsp hazelnut liqueur (frangelico)
• 1 tbsp water

Directions:

For Cake:

1. Preheat the oven to 325°F. Prepare a Classic Fluted loaf pan with baking spray containing flour.
2. Using an electric mixer with a paddle attachment, beat the butter until fluffy. Blend in the sugar completely. Add the eggs one at a time until creamy.
3. In a small bowl, blend the dry ingredients with a whisk. Add the dry ingredients alternately with the hazelnut liqueur, mixing until smooth.
4. Pour the batter into the pan, filling it 3/4 full. Tap the pan on a towel-covered counter to remove air bubbles.
5. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the loaf in the pan for 7 minutes before inverting it onto a cooling rack.

For Soaking Glaze:

Prepare the glaze while the cake cools in the pan, as the cake must be very warm when glazed.

1. In a small saucepan, melt the butter over medium heat. Add the granulated sugar and stir constantly until the mixture comes to a boil.
2. Continue to whisk and cook until the sugar melts, about 3 minutes.
3. Stir in the espresso powder and hazelnut liqueur. While stirring, add the water and continue to cook for about 2-3 minutes. Remove from heat.
4. After removing the cake from the pan, place it on a plastic wrap sheet long enough to cover the cake completely.
5. Poke the top and sides of the cake with a small skewer or toothpick. Immediately brush on the hot glaze with a pastry brush.
6. Continue to brush the glaze over the top and sides of the cake until the glaze is gone.
7. Wrap the plastic wrap around the warm cake and let it set overnight.