Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs1 teaspoon almond extract1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 cup sour creamTOPPING:1/3 cup finely chopped hazelnuts1/3 cup miniature semisweet chocolate chips3 tablespoons sugar3/4 teaspoon ground cinnamon
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with sour cream.
Pour half of the batter into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle two-thirds over the batter. Top with remaining batter. Sprinkle with remaining topping; press down lightly.
Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
