Guava Coffee Cake
This guava coffee cake takes a traditional coffee cake and give it a delicious tropical twist.
Servings: 12
Calories: 602kcal
Ingredients
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 cup granulated sugar
- ½ cup light brown sugar tightly packed
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup buttermilk
- ½ cup guava marmelade and more for drizzling
Streusel Topping
- 1 ⅓ cup all-purpose flour
- 1 cup granulated sugar
- 3 Tablespoon brown sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 10 Tablespoons unsalted butter melted
Cream Cheese Glaze
- 4 oz cream cheese room temperature
- ½ cup confectioners' sugar sifted
- 4 tablespoon whole milk
Instructions
- Preheat oven to 350F and lightly grease with cooking spray and flour a 13×9 baking pan.
- In stand mixer, or using an electric mixer in large mixing bowl, cream together butter and cream cheese.
- Beat in brown and white sugar until light and fluffy.
- Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
- Stir in vanilla extract.
- In a separate, large bowl, whisk together your dry ingredients: flour, baking powder, cornstarch and salt.
- Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
- Spread about half of the batter into prepared pan (batter will be very thick).
- Spread the guava marmalade as evenly as possible on the bottom half of the batter.
- Dollop remaining batter over the guava layer and use a spatula to spread evenly overtop.
- Sprinkle streusel evenly over batter.
- Bake on 350F for 40-50 minutes
- Once out of the oven, allow to cool completely before cutting into it.
- Top with a drizzle of cream cheese glaze and extra guava jam before serving
Make your streusel topping
- Melt butter in a medium-sized bowl
- Use a fork to stir together your flour, sugars, vanilla, and salt. Pour melted butter over mixture and use a fork to mix the ingredients until combined (mixture should be crumbly).
Make your cream cheese glaze
- In a small bowl, beat cream cheese and butter until very smooth.
- Stir in the powdered sugar, milk and vanilla extract.
- Mix until well combined and smooth.
Notes
Storage
Store leftover coffee cake in an airtight container at room temperature for up to 3 days.Variations/Substitutions for this delicious dessert
Don't have guava marmalade? You can make your own by placing one package of guava paste and 1 cup of water in a small saucepan over medium-low heat. Allow the paste to fully melt and stir occasionally to combine. Don't like guayaba? Swap the guava marmalade for your marmalade of choice. Strawberry, raspberry, blackberry and even blueberry are all great options. Don't like streusel crumble topping? Simply omit it from the recipe. Don't have a buttermilk? In a measuring cup, add one cup of whole milk and add to it one tablespoon of white vinegar or lemon juice. Don't want to line your cake pan grease with cooking spray and flour? Line your cake pans with parchment paper instead.Nutrition
Serving: 1g | Calories: 602kcal | Carbohydrates: 85g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 336mg | Potassium: 140mg | Fiber: 1g | Sugar: 49g | Vitamin A: 977IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 2mg