Amaretto Mascarpone Coffee Cake

Guest Photography featuring Bailey Shoemaker

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. 

Amaretto Mascarpone Coffee Cake


For the Cake

  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup oil
  • 1 whole egg + 1 egg white
  • 1/4 cup amaretto
  • 1/3 cup buttermilk or sour milk

For the Mascarpone Filling

  • 8 oz mascarpone, room temperature
  • 1/4 cup sugar
  • 1 egg yolk

For the Oat Streusel

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup oats
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature


Oven 325 Fahrenheit.  Grease well either an 8 in. spring-form or 8x8 pan. 

Make the cake

In a large bowl or in the bowl of an electric 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 the edges. 

Pour remaining cake batter over mascarpone filling and spread to the edges. 

Make the Oat Streusel

In a 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.

Bake 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. 

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.

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 that 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...

Adapted from Call Me PMc