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Slice of guava coffee cake topped with coffee glaze on a white plate
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Guava Coffee Coffee Cake

A delightful twist on traditional coffee cake, featuring the sweet essence of guava and a buttery streusel topping, perfect for breakfast and brunch.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: American, Tropical
Keyword: Brunch, coffee cake, Easy Baking, Guava Coffee Cake, Tropical Dessert
Servings: 12 slices
Calories: 280kcal

Ingredients

For the cake

  • 2 cups all-purpose flour to form the cake base with a tender texture.
  • 1 cup granulated sugar for sweetness that beautifully balances the tang of guava.
  • 1/2 cup unsalted butter, softened adding richness and moisture to the cake.
  • 1 cup guava paste, chopped delivering that distinct tropical flavor.
  • 1 cup sour cream contributing creaminess and slight tang.
  • 2 large eggs to bind the ingredients together.
  • 1 teaspoon vanilla extract infusing a warm aroma.
  • 1 teaspoon baking powder ensuring the cake rises perfectly.
  • 1/2 teaspoon baking soda complementing the baking powder.
  • 1/2 teaspoon salt balancing out the sweetness.

For the streusel topping

  • 1/2 cup all-purpose flour providing structure to the topping.
  • 1/2 cup granulated sugar adding sweetness and texture.
  • 1/4 cup unsalted butter, cold and cubed ensuring it crumbles perfectly.
  • 1/2 teaspoon ground cinnamon introducing a cozy spice note.
  • 1/4 cup chopped walnuts (optional) for a delightful crunch.

For the glaze

  • 1/2 cup powdered sugar sweetening the cake's finish.
  • 1-2 tablespoons milk achieving the perfect drizzle consistency.
  • 1/2 teaspoon vanilla extract echoing flavors from the cake.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour a 9x9-inch baking pan.
  • In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
  • Beat in the eggs one at a time, ensuring to mix well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Gradually add the dry mixture to the wet ingredients, alternating with the sour cream, mixing until just combined.
  • Gently fold in the chopped guava paste.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • In a small bowl, mix together the streusel topping ingredients until crumbly.
  • Sprinkle the streusel mixture generously over the cake batter.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Finishing Touches

  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
  • Whisk together the glaze ingredients until smooth and drizzle over the cooled cake.
  • Slice the cake into squares and serve.

Notes

For best results, ensure butter is at room temperature and don’t overmix the batter. Add additional fruits or nuts for variation.