Guava Cake
Guava Cake
What makes this recipe special
Guava cake is a delightful dessert that brings a taste of tropical paradise to your table. The sweet, fragrant flavor of guava shines through in every bite, making it a crowd-pleaser for both family gatherings and special occasions. It’s a unique twist on traditional cake recipes and is perfect for those looking to try something different.
How to make Guava Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup guava puree
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the guava puree and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy your delicious guava cake!
How to serve Guava Cake
Serve your guava cake plain or topped with a light dusting of powdered sugar for a simple presentation. For an extra treat, pair it with whipped cream or a scoop of vanilla ice cream. Fresh fruit or a tropical fruit compote also makes for a delightful accompaniment.
How to store Guava Cake
Once cooled, store the guava cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. For even longer storage, slice the cake and freeze individual pieces. Just wrap them tightly in plastic wrap and foil, and they’ll be good for up to three months.
Tips to make Guava Cake
- Ensure your butter is at room temperature for easier creaming with the sugar.
- You can make guava puree by blending fresh or canned guavas until smooth. If using canned, choose a variety without added sugars.
- To enhance the guava flavor, consider adding a teaspoon of guava extract to the batter.
- Check for doneness a few minutes early, as ovens can vary in temperature.
Variations
You can add a twist to your guava cake by incorporating lime zest or juice into the batter for a hint of citrus. Another variation is to swirl in some cream cheese or coconut cream for a richer flavor profile.
FAQs
1. Can I use fresh guavas instead of guava puree?
Yes, you can blend fresh guavas to make your own puree. Just remove the seeds and blend until smooth.
2. Is this cake suitable for freezing?
Absolutely! Just slice the cake into pieces, wrap them well, and freeze. Thaw at room temperature before serving.
3. What can I substitute for guava if I can’t find it?
You could try using passion fruit puree or mango puree as alternatives. Adjust sugar levels based on the sweetness of the substitute.
Guava Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup guava puree
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the guava puree and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
