Caramel Coffee Cake

Preheat the oven to 375 F.

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.

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.

For the coffee syrup:
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.

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.

For the topping:
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.