Caramel Coffee Cake

• FOR THE CAKE:
• 6 Tablespoons Butter
• 1/2 cups Sugar
• 3 whole Eggs
• 2/3 cups Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• FOR THE COFFEE SYRUP:
• 1 cup Brewed Coffee
• 2/3 cups Sugar
• 2 Tablespoons Amaretto
• FOR THE TOPPING:
• 6 ounces, weight Caramel (Dulce De Leche)
• 1 Tablespoon Lemon Juice
• Chocolate Covered Espresso Beans, For Garnish (optional)

1. Preheat the oven to 375 F.
2. Start by creaming the butter and sugar together in the bowl of a stand mixer until light and fluffy. Add the eggs, one at a time and blend well. Sift the flour, baking powder and salt into the creamed mixture and gently fold it into the batter.
3. Pour the batter into a greased 8" cake pan, smooth the top and bake at 375 F for 45 minutes. Once the cake is baked, remove it from the oven and set aside to cool slightly.
4. For the coffee syrup:
5. Place coffee, sugar and amaretto into a pot, heat and stir so the sugar dissolves and once it hits a boil, boil for 6 minutes without stirring. Then remove from heat.
6. Make several small holes over the top of the cooked cake using a toothpick. Spoon the hot coffee syrup over the cake and allow to cool.
7. For the topping:
8. Add the caramel and lemon juice to a bowl and beat until blended. Spread the caramel over the top of the cake and decorate with chocolate covered espresso beans.

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Taken from tastykitchen.com/recipes/desserts/caramel-coffee-cake/ (may not work)