1/2 c butter, room temperature
1/2 c blanched hazelnuts, chopped
2 ounces bittersweet chocolate, chopped
3/4 t ground cinnamon
1 c sugar, divided
2 c flour
3/4 t baking powder
1/2 t baking soda
1/4 t kosher salt
1 t vanilla extract
2 large eggs
1 c plain whole Greek yogurt
In a bowl combine hazelnuts, chocolate, cinnamon and ¼ c sugar, set aside.
In a bowl whisk flour, baking powder, baking soda and salt in a medium bowl, set aside. In a bowl beat butter and ¾ c sugar until light and fluffy, beat in vanilla. Add eggs one at a time, beating between additions. With mixer on low speed, add dry ingredients alternating with yogurt beginning and ending with dry ingredients.
Spread half of the batter into a buttered 8 inch square pan; top with half of hazelnut mixture. Spoon remaining batter over top; sprinkle remaining hazelnut mixture. Bake at 350 degrees for 40-45 minutes until top is golden brown and a toothpick inserted in the center comes out clean. Place pan on wire rack; let cake cool.
If desired serve with a dollop of whipped cream.
