Who else loves Guava?!
If you are looking for a cake that is easy to make, looks impressive AND is finger-likin delicious.. look no further!!
For this cake you will need:
- 3/4 cup guava paste (I used Goya)
- 1 tablespoon of water
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups sour cream, room temperature
- Confectioner’s sugar for dusting
Step One: In a small microwave-safe bowl, heat guava paste and 1 tablespoon of water on high in 20 second intervals, stirring in between each, until smooth and spreadable. ( 1 to 1 1/2 minutes total). Let it cool slightly. Spoon Guava mixture into a large piping bag (If you do not have a piping bag, a large ziplock bag will work as well). Set aside.
Step Two: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, about 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla; scrape sides of bowl.
Step Three: In a medium bowl, whisk together flour, baking powder, salt and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat until combined. (Batter will be quite thick).
Step Four: Spoon 2 1/4 cups (about half the batter) into prepared pan. Using a small offset spatula, spread batter into bottom edges of pan and smooth top. Fill the remaining batter into a large piping bag. Cut a 1/2 inch opening into to tip of batter filled bag; pipe a large ring of batter along the edges of the pan. Next, cut an opening on the guava filled piping bag and pipe guava mixture inside the batter ring. spread evenly with a small offset spatula. Pipe the remaining batter on top of guava mixture. (You can cut the piping bag opening to 1 inch to make pipping easier) Smooth top with a spatula.
Step Five: Heat oven to 350º F. Bake until golden brown, about 50 to 55 minutes. You can check if it ready by inserting a wooden pick in the center and once it comes out clean, it is ready. Let it cook in pan for about 10 minutes before removing off pan. Let it cool completely on a wire rack. Dust with confectioners sugar.
I added a Glaze, this is optional.
You will need:
- 2 tablespoons unsalted butter
- 1 cup confectioners sugar
- 1 tablespoon whole milk
- 1 teaspoon cointreau (or rum)
- 1/4 teaspoon kosher salt
In a small saucepan, heat butter over medium heat until just starting to brown, 5 to 7 minutes. Remove from heat. Add confectioners sugar, milk, salt and cointreau; whisk together until smooth. Immediately drizzle on top of cake.