FOR THE CAKE: – 3 cups (360g) all-purpose flour – 1 & 1/2 teaspoons ground cinnamon* – 1 teaspoon salt – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1 cup (226g) unsalted butter, softened – 1 cup (200g) granulated sugar – 1 cup (200g) firmly packed light brown sugar – 4 large egg – 1 & 1/2 teaspoons vanilla extract – 1 cup (237ml) milk – 3/4 cup (86g) chopped hazelnuts, toasted (plus more for garnish if you like)** FOR THE GLAZE: – 1/4 cup (56g) unsalted butter – 4 ounces (113g) cream cheese, at room temperature – 1/3 cup (36g) confectioners' sugar, sifted – 1/4 to 1/3 (59 to 79ml) cup warm milk – chopped toasted hazelnuts, for garnish