HAZELNUT YOGURT COFFEE CAKE

Preheat oven to 350 degrees.

1/2        cup butter, softened
2           cups sugar
2           eggs, large
2 1/2     cups all-purpose flour
1/4        teaspoon salt
1           teaspoon baking soda
1           cup plain yogurt
3/4        cup coarsely chopped hazelnuts, toasted

Brush an 8-inch frying pan with oil and toast the chopped nuts over low heat for 7 to 10 minutes until the aroma of the nuts comes out and they are crispy and toasty brown.

In a mixing bowl, cream the butter and sugar together thoroughly. Beat in the eggs. In a separate bowl, mix together the flour, salt, and baking soda. Add these dry ingredients and the yogurt to the butter, sugar, & egg mixture. Mix in the nuts. Scoop the batter into a greased 10-inch non-stick bundt pan. Bake for 50 minutes or until done.

While the cake is baking, prepare the following syrup to be spooned over the cake.

3/4       cup water
3/4       cup sugar
1/4       cup orange juice
1/4       cup brandy or rum

Heat the water and sugar to a boil, stirring all the while. Boil for a minute and remove from the heat. Add the orange juice and either brandy or rum.

When the cake is done, cool for 5 to 7 minutes. Then un-mold onto a cake rack. Place the rack with cake onto to a cookie sheet or jellyroll pan, and slowly spoon the hot syrup over the cake. Slice and serve.