Guava Cake
Cook with Vianney, an Award-Winning Food Blogger, Recipe Developer, and the Author of The Tex-Mex Slow Cooker and Latin Twist.
Print Recipe-
Prep Time
20 Minutes -
Cook Time
40 Minutes -
Servings
8
Ingredients
- 1 pound fresh guavas
- 4 tablespoons brown sugar
- 2 tablespoons lemon juice
- 6 tablespoons unsalted butter, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 large egg
- 1/2 cup Hiland milk
- 1 teaspoon pure vanilla extract
Directions
- Thoroughly rinse guavas.
- Slice guavas in half and with a spoon remove all seeds.
- Dice guavas and place in bowl, stir in brown sugar and lemon juice.
- Set aside for 10 minutes.
- Preheat oven to 350 degrees.
- Liberally spray a 10-inch cake pan with non-stick cooking spray.
- In a bowl combine flour, baking powder and salt.
- In another bowl or stand mixer cream butter and sugar on medium speed until light and fluffy, about 4 minutes.
- Reduce speed add egg, milk, and vanilla, mix an additional 2 minutes.
- Gradually add flour mixture, scraping down sides of bowl as needed.
- Spoon batter into cake pan. Evenly spoon guavas over batter, and gently press into cake with the back of spoon.
- Bake cake for 10 minutes.
- Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 40 minutes or until toothpick inserted comes out clean.
- Allow to cool on a wire rack for 10 minutes, slice and serve.
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