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Tropical Guava Cake

A moist and soft cake that combines the sweetness of ripe guavas with the fluffiness of traditional cake, creating a delightful tropical flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 230
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened Make sure it's softened for easy creaming.
  • 1 cup guava puree Use fresh or canned guava, free from preservatives.
  • 3/4 cup milk Ensure it's at room temperature.
  • 3 pieces eggs Use room temperature eggs for better mixing.
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Prepare the Guava Puree: If using fresh guavas, peel and blend them until smooth. For canned guava, strain off any excess liquid. Measure out 1 cup for your batter.
  3. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
  4. Cream the Butter and Sugar: In another bowl, cream the unsalted butter and sugar until light and fluffy, about 3-4 minutes.
  5. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract and guava puree. Mix until just combined.
  6. Combine Mixtures: Gradually add the flour mixture to the wet mixture, alternating with the milk. Stir just until incorporated; do not overmix.
  7. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For toppings, consider dusting with powdered sugar or adding whipped cream. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Can be frozen for up to 3 months.