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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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On a mission to find recipes to use up the random tin of guava paste that I often have in the pantry, I came across this one online somewhere. The applesauce and glaze are my own doctorings, because the original recipe was good but quite dry. It's still a very dense butter cake, so those bakers desiring a lighter-textured cake may want to add more applesauce to the recipe. Ingredients:
3/4 cup butter, softened |
1 cup sugar |
2 eggs |
1 cup unsweetened applesauce |
2 cups flour |
1 teaspoon baking powder |
1 teaspoon vanilla extract |
10 ounces guava paste, sliced |
1 cup sifted powdered sugar |
1 1/2 tablespoons milk or 1 1/2 tablespoons water or 1 1/2 tablespoons orange juice or 1 1/2 tablespoons lemon juice |
1/2 teaspoon vanilla or 1/2 teaspoon coconut extract |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 10-inch springform pan or ring mold.
3. In a large mixing bowl, cream butter and sugar together.
4. Add eggs, one by one, beating thoroughly.
5. Add applesauce and vanilla, and mix well.
6. Sift flour and baking powder together in a separate bowl.
7. Gradually add flour mixture to butter mixture until fully blended.
8. Spread half the cake batter in greased pan.
9. Top with guava paste, taking care not to place paste against pan sides (it will melt and spread once baked).
10. Top with remaining cake batter, covering guava paste.
11. Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean (except for the guava paste).
12. Mix ingredients for glaze until smooth, and pour over warm cake.
13. Allow to cool before serving, as filling will be extremely hot (not good to incinerate your tester's taste buds - you will lose tasting volunteers that way!).
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