Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla extract.
4. In a separate bowl, whisk flour, salt, baking powder, and baking soda.
5. Add dry ingredients alternately with sour cream to butter mixture, mixing well.
6. Fold in toasted hazelnuts.
7. Pour batter into a greased and floured 9-inch round pan.
8. Bake 30-35 minutes or until a toothpick inserted comes out clean.
9. Cool cake before frosting.
10. Prepare frosting by beating butter, powdered sugar, and hazelnut spread until smooth; frost cooled cake and garnish with nuts.