Frequently Asked Questions
Can I use guava paste instead of guava juice?
Yes, but dilute it slightly with water to match the liquid consistency of juice. This will ensure the cake stays moist and fluffy.
Can I substitute sour cream with yogurt?
Absolutely! Plain yogurt works well as a substitute for sour cream, adding similar moisture and tang.
What if I don’t have guava syrup?
You can make a quick syrup by heating guava jam with a little water until it’s pourable. This works beautifully as a topping.
How long does this cake stay fresh?
Stored in an airtight container, this cake stays fresh for about 3-4 days at room temperature. You can refrigerate it for up to a week.
Can I freeze this cake?
Yes! Freeze the cake (without the glaze) for up to 3 months. When ready to serve, let it thaw and then add the glaze and syrup.
What other fruit flavors pair well with guava?
Mango, pineapple, and passionfruit all pair wonderfully with guava and give a tropical flair to the cake.
Do I need to sift the flour?
Sifting helps to make the cake lighter, but it’s not essential. You can skip it if you’re short on time, but the texture will be a bit denser.
Conclusion
I hope you enjoyed baking this delicious Guava Coffee Cake! It’s a tropical twist on a classic that’s sure to impress. If you loved this recipe, share it with friends on Facebook or save it on Pinterest to try later. Happy baking!
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Irresistible Guava Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
Description
Indulge in the tropical flavors of guava with this moist and fluffy coffee cake, topped with creamy glaze and guava syrup for an extra burst of fruity sweetness.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter (softened)
- 2 large eggs
- 1 cup guava juice or nectar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Guava jam (optional)
- Icing glaze (1 cup powdered sugar + 2-3 tbsp milk)
- Guava syrup (for topping)
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, followed by vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Add half of the dry ingredients to the butter mixture, then add guava juice and sour cream, followed by the rest of the dry ingredients. Mix until combined.
- Swirl in guava jam, if using.
- Pour batter into the pan and bake for 35-40 minutes.
- Cool the cake and drizzle with icing glaze and guava syrup.
Notes
For best results, let the glaze set before serving. Use pure guava juice for a strong flavor.
