Parsnip Brown Butter Hazelnut Loaf Cake: A Sweet and Savory Autumn Treat

Indulge in the warm, cozy flavors of fall with this delectable Parsnip Brown Butter Hazelnut Loaf Cake. This unique and satisfying cake combines the sweet earthiness of parsnips with the nutty richness of browned butter and hazelnuts. It's a perfect treat for a chilly autumn afternoon or a festive holiday gathering.

Ingredients:

For the Cake:
* 1 1/2 cups (180g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup (150g) granulated sugar
* 2 large eggs
* 1 cup (240ml) buttermilk
* 1 cup (235g) grated parsnips

For the Brown Butter Hazelnut Topping:
* 1/2 cup (1 stick) unsalted butter
* 1/2 cup (60g) chopped hazelnuts
* 1/4 cup (50g) packed light brown sugar

Instructions:

For the Cake:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the buttermilk.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated parsnips.

For the Brown Butter Hazelnut Topping:
1. In a small saucepan over medium heat, melt the butter. Cook until it turns a golden brown color and smells nutty.
2. Remove the saucepan from the heat and stir in the hazelnuts and brown sugar.

To Assemble the Cake:
1. Pour half of the cake batter into the prepared loaf pan.
2. Spread the brown butter hazelnut topping evenly over the batter.
3. Pour the remaining cake batter over the topping and spread it out.
4. Bake for 55-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

Cooling and Serving:
1. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
2. Serve the Parsnip Brown Butter Hazelnut Loaf Cake warm or at room temperature with a dollop of whipped cream or a scoop of ice cream.

Tips:
* For a richer flavor, use dark brown sugar instead of light brown sugar.
* If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk.
* You can use other nuts, such as walnuts or pecans, in the topping.
* To make this cake gluten-free, use a gluten-free flour blend.