Hola mis amigos! Hello my friends! If you have been following me for a while then you know that I love guava. I always try to incorporate some form of guava in my recipes. I even have a link just containing everything guava. Coffee cake is great, but coffee cake with guava is better. I almost abandoned this recipe when I failed at my first attempt, I’m not used to things not working out for me on my first try in the kitchen. But I persevered and it came out even better than I could have imagined. This was quite humbling for me and it made me realize that its OK to fail sometimes, you just have to keep at it. This cake is totally worth the effort, so give it a try. Hasta la proxima!
In a large bowl add your flour, baking powder, salt, cardamom and cinnamon whisk until incorporated.
Then add your granulated sugar, brown sugar, almond extract and melted butter. Mix until most of the flour is incorporated.
Lastly add in the eggs and whisk until completely combined.
In a small sauce pan over medium heat add your guava paste and 1/4 cup of water, mix it around for about 5 minutes until the guava paste and water become one ( like a thick custard) set aside and let it cool completely. Sorry guys I forgot to take photos of this step.
Spray and 8 x 8 baking pan with cooking spray, I like to also put parchment paper on the bottom of the pan to prevent sticking and it also helps to be able to transfer it to a pretty plate.
Reserve 1/2 cup of batter and spread the rest of the batter on the bottom of the pan. The dough is very thick, don’t worry this will all come together.
You’re going to add the guava paste mixture to the reserved batter and mix until incorporated. then you’re going to pour it over the batter that is already in the baking pan.
In a medium bowl add the cold butter, brown sugar, cream cheese, cardamom and white sugar. I use a pastry blender to get it into a crumble, then place the crumble over the top of the batter. Bake in a 350 F oven for 35 to 40 minutes, until the toothpick inserted in the center comes out clean. Once again I have failed you and I forgot to provide a photo.
While the cake is cooling mix together your confectioners sugar and I use vanilla creamer to make the glaze.
I must admit I never took a picture of the inside of the cake, I made this for a brunch and it was gobbled up immediately. Enjoy! I must admit I forgot to take photos of certain steps, I do apologize.
Guava Coffee Cake
Cream cheese Crumble
- 1 c flour
- 1/2 c brown sugar
- 1/4 c white sugar
- 1/4 tsp cardamom
- 4 oz diced cold cream cheese
- 4 TBS diced unsalted butter
- 2 c flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp cardamom
- 1 tsp cinnamon
- 1/2 c granulated sugar
- 1/2 c brown sugar
- 3/4 c melted unsalted butter
- 1 tsp almond extract
- 3 eggs
- 1/2 block guava paste 7 oz
- 1/4 c water
- 4 TBS powdered sugar
- 2 TBS vanilla coffee creamer
- In a large bowl add in your flour, baking powder, salt, cardamom and cinnamon, whisk until combined.
- Add in the brown sugar, granulated sugar, melted butter and almond extract. Mix until almost combined.
- Add in your eggs and mix until incorporated.
- In a small sauce pan add in your guava paste and water. Cook over medium heat for 5 minutes until the water and guava paste form a thick sauce. Let guava mixture cool completely before adding to your batter.
- Using your cooking spray, spray the bottom and sides of your pan. Then cover the bottom of the pan with parchment paper with a slight overhang.
- In a bowl reserve 1/2 c batter, add the rest of the batter to the pan and spread it out evenly.
- Add the cooled guava paste sauce to the reserved cake batter. Mix until combined completely.
- Pour the guava batter over the cake batter already in the pan.
- Now make your crumble, in a bowl add your flour, brown sugar, granulated sugar, cardamom, diced butter and diced cream cheese. I use a pastry blender to get it into crumbles, this is the only method I’ve used that i can guarantee a crumble.
- Add to the top of the cake batter and place in a preheated 350 F oven for 35 to 40 minutes or until your toothpick comes out clean.
- While your cake bakes make your glaze, in a small bowl add your powdered sugar and vanilla creamer. Mix until incorporated, if you find it to runny add more powdered sugar or vice versa.
- Let cake cool for at least 20 minutes before adding glaze and removing your cake from the pan to a plate. Enjoy!