Decadent Hawaiian Guava Cake
A delightful dessert that combines the tropical sweetness of guava with a rich and fluffy cake base, perfect for any gathering or celebration.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup guava puree Make from ripe guavas or use high-quality canned puree
- ½ cup milk
- 3 large eggs
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
- Gradually mix the dry ingredients into the wet mixture, alternating with the guava puree and milk. Begin and end with the dry ingredients and mix until just combined.
- Pour the batter into the prepared baking pan and smooth it out with a spatula.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Slice the cooled cake into squares. Serve plain, dusted with powdered sugar, or with a dollop of whipped cream.
- For added flavor, serve with tropical fruit sorbet or garnish with fresh fruit.
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Notes
For extra moistness, don't overbake and consider adding more guava puree. Use ripe guavas for best flavor. Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.