Instructions: Preheat oven to 350 degrees. In a large mixing bowl, whisk the butter and sugar together. Beat in the eggs, one at a time, until well-blended. Stir in coffee and vanilla.

Mix together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture, alternating with the sour cream, until well-blended. Combine the brown sugar, hazelnuts and nutmeg in a small bowl.

Spread one half of the batter into the bottom of a greased Bundt pan. Sprinkle with one half of the hazelnut mixture. Pour in remaining batter. Sprinkle on top the rest of hazelnut mixture. Bake for 50 minutes. Cool for 15 minutes before removing from pan.

Make coffee glaze by mixing all the ingredients together in a small bowl.

Drizzle over cake while still warm. Let the cake stand for 15 minutes to absorb glaze. Dust with powdered sugar and finely ground coffee just before serving.

(Note A: To toast hazelnuts and remove their skins, place the nuts on a baking sheet on a preheated 350-degree oven for 15 minutes until they turn golden brown. Place the nuts in a terry cloth hand towel. Fold the towel and allow the nuts to "steam" for 5 minutes. Rub the towel firmly between your hands. This will cause most of the skins to flake off.)

(Note B: Make double strength coffee by using 4 level tablespoons of ground coffee or 4 teaspoons instant coffee granules to each 3/4 cup water)

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