Description
This Moist Guava Coffee Cake with a Tropical Twist is a delightful brunch treat that features a light and fluffy cake infused with fresh or canned guava puree. The cake is topped with a smooth cream cheese icing and drizzled with guava syrup, bringing a sweet and tangy tropical flavor to your table. Perfectly balanced with a soft crumb and a luscious glaze, this recipe is great for family gatherings or weekend brunches.
Ingredients
Scale
Cake Ingredients
- 2 cups All-purpose flour (substitute with gluten-free blend if needed)
- 1 cup Sugar (coconut sugar can be used as a substitute)
- 1 tbsp Baking powder (ensure it’s fresh)
- 3 large Eggs (can use flax eggs for vegan option)
- 1/2 cup Butter (can substitute with vegetable oil for dairy-free)
- 1/2 cup Milk (almond milk works as a non-dairy substitute)
- 1 cup Guava (fresh or canned puree)
Icing Ingredients
- 8 oz Cream cheese (can use vegan cream cheese)
- 2 cups Powdered sugar (adjust for desired sweetness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare your cake pan by greasing it with butter and dusting it lightly with flour to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, and baking powder until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs thoroughly. Add the melted butter and milk, continuing to whisk until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and keeping the batter light.
- Fold in Guava Puree: Carefully fold in the guava puree, making sure this is done gently to maintain the airy texture of the batter.
- Transfer to Pan: Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes. Perform the toothpick test by inserting one into the center; it should come out clean when the cake is ready.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes, then remove it and transfer to a wire rack to cool completely.
- Prepare the Icing: In a mixing bowl, blend the cream cheese and powdered sugar until the mixture is smooth and creamy.
- Finish and Serve: Drizzle the cream cheese icing evenly over the cooled cake, and add guava syrup on top for extra tropical flavor before serving.
Notes
- To make this recipe vegan, substitute eggs with flax eggs, butter with vegetable oil, milk with almond milk, and cream cheese with vegan cream cheese.
- Ensure baking powder is fresh to achieve proper cake rise.
- Adjust sweetness in the icing by varying the amount of powdered sugar according to preference.
- Fresh guava puree provides a more vibrant flavor, but canned puree works well too.
- Use gluten-free flour blend for a gluten-free variation.
