Hazelnut Espresso Loaf Cake

• 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

For Cake:

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

For Soaking Glaze:

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