Guest Photography featuring Bailey Shoemaker

When my roommate Rachel moved back to the States at the at the end of June, it wasn't possible to take everything with her. Some things got left behind, and I got to inherit them. Dishes? Yay, I don't have to eat off my hands. Laundry hamper? Keeping all the dirty clothes in one place, I like it. Coffee grinder? Yahoo, fresh ground coffee in the morning! And a of bottle Disaronno?? Oh, joy! What baking adventures lie before us, my sweet (literally), Italian made, amaretto flavored, almond liqueur? Maybe cupcakes, coffee cake, and cookies, oh my!

Today, coffee cake. With a layer of slightly sweet mascarpone in the middle to balance the sweetness of the Disaronno and oatmeal crumble on top.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Call Me PMc

More Cake:

Strawberry Rhubarb Coffee Cake

Pistachio Cake with Honey Vanilla Buttercream

Banana Chocolate Chip Cake with Peanut Butter Frosting

Scrumptious Apple Cake

Amaretto Mascarpone Coffee Cake

Makes 1 8in / 20cm coffee cake, about 12 servings

Ingredients:

For the Cake

1 1/4 cups / 150g all-purpose flour
1/2 cup / 100g sugar
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup / 56g oil
1 whole egg + 1 egg white
1/4 cup / 60g amaretto
1/3 cup / 79g buttermilk or sour milk

For the Mascarpone Filling

8 oz / 225g mascarpone, room temperature
1/4 cup / 50g sugar
1 egg yolk

For the Oat Streusel

1 cup / 120g all-purpose flour
3/4 cup / 150g sugar
1/2 cup / 45g oats
1/4 tsp salt
1/2 cup / 113g butter, room temperature

Directions:

Oven 325°F / 163°C. Grease well either an 8in / 20cm spring-form pan or 8x8in / 20x20cm square pan.

Make the cake

In a large bowl or the bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, and salt. Add oil and mix until crumbly. Add eggs, milk, and amaretto and beat until smooth.
Pour half of this batter into prepared pan. Set remaining half aside while you make the mascarpone filling.

Make the Mascarpone Filling

In the bowl of a stand mixer or with a handheld mixer, beat mascarpone, sugar, and yolk just until creamy. Pour over cake batter in pan and carefully spread to edges.
Pour remaining cake batter over mascarpone filling and spread to edges.

Make the Oat Streusel

In a medium bowl combine flour, sugar, oats, and salt. Cut in the butter with a pastry cutter, fork, or clean hands. Combine until coarse crumbs form. Evenly crumble over the top of the cake batter in pan.
Bake cake for 25-30 minutes or until center is almost set but still has a slight jiggle to it. Allow to cool completely before slicing and serving.

Jenny's Notes:

Don't have mascarpone on hand, but do have cream cheese? They can usually be substituted for each other, and certainly in this case if you wish. Mascarpone is a decadently creamy Italian cheese, a touch thicker than cream cheese, but it is the same price here as the cream cheese, if not cheaper. Despite what you've probably heard most of your life, even sadly from chefs and cooks on TV, it is not pronounced mas-car-pone nor mars-cah-pone, but mas-car-pone-NAY. Let that Italian fly free and pronounce the hard E at the end!
You can get creative with what type of liqueur or liquor you use in this coffee cake! Bailey's, rum, Kahlua, Triple Sec...
I suggest serving (to the adults, of course!) with hot coffee with a splash of milk and amaretto...your very own caffè corretto! Caffè corretto means "corrected coffee." Because we all know, coffee without alcohol isn't correct...haha.