The coffee and amaretti cake is a very soft, delicious, and fragrant baked dessert. It’s very easy and quick to prepare. It contains both crumbled amaretti inside the dough and whole ones on the surface soaked in coffee. It is made with all-purpose flour, milk, oil, sugar, eggs, coffee, amaretti, and baking powder. A really easy dessert that will make you look good!
If you want to try other coffee recipes, also try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to prepare the coffee and amaretti cake
- 2 cups all-purpose flour
- 1/2 cup whole milk
- 1/2 cup corn oil
- 1/3 cup coffee (prepared with coffee maker or moka)
- 2/3 cup sugar
- 1 tbsp baking powder
- 3 eggs (medium)
- 10 amaretti
- 1 tbsp coffee
- 15 amaretti
Tools
- 1 Cake pan
- Scale
- Spoons
- Bowls
- Sieve
- Coffee machine
Steps to make the coffee and amaretti cake
To prepare the coffee and amaretti cake, first make the coffee either with the moka or the coffee machine; in this case, I prepared it with the coffee machine and set it aside to cool. You will need about 1/3 cup of coffee just for the cake and another tablespoon to soak the amaretti for the filling. Finely chop the amaretti and set them aside for now; we will use them later. In a large bowl, beat the eggs with the sugar for a couple of minutes until they are light and frothy. Now pour in the corn oil slowly and mix. Also, slowly add the whole milk, then add the sifted all-purpose flour and baking powder, the now cooled coffee, and the previously crumbled amaretti. Mix everything well, and the batter will be nice and soft, not too thick.
At this point, take a 9.5-inch cake pan; I used a springform pan. You can line it with parchment paper or oil and flour it well. Pour almost all the batter into the pan, saving just a portion of the batter for later. Now take the amaretti and dip them in the remaining coffee and place them on the surface of the cake, then cover them with the remaining batter.
Preheat the oven to 350°F and bake the cake for 40/45 minutes. Then do the toothpick test to see if it’s cooked.
Storage and Tips
You can store the coffee cake for about 3 days, if possible under a glass dome or in an airtight container.
I left the amaretti slightly more on the surface, but if you prefer, you can put less batter in the pan, lay down the amaretti, and pour more batter to cover them.
If you like a sweeter cake, you can add another 20 grams of sugar
On the other hand, if you don’t like a cake that’s too strong with coffee, you can add less
