By Ugly Bakes
Guava Jam Cake
Bake from Scratch Vol. 4
Makes 1 8-inch cake
This pillowy cake is our homage to the Bahamian guava duff. Because it's more widely available in grocery stores, we used guava paste instead of fresh guavas to make the jammy filling.
*We used Conchita Guava Paste, available at local grocery stores and online. This recipe also works in a regular 8-inch round cake pan with 2-inch-tall sides, but the top of your cake will be darker.
Note: The glaze sets up within a few minutes. Have your cake cooled and dusted with confectioners' sugar beforehand. To revive glaze, place in a small microwave-safe bowl. Heat on high in 5-second intervals, stirring between each, until melted and smooth.
Updated at: Thu, 17 Aug 2023 04:49:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
67
High
Nutrition per serving
Calories677.3 kcal (34%)
Total Fat28.9 g (41%)
Carbs98.9 g (38%)
Sugars57.1 g (63%)
Protein6.4 g (13%)
Sodium356.6 mg (18%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the cake
¾ cupguava paste
water
¾ cupunsalted butter
softened
1 ¼ cupsgranulated sugar
2eggs
large, room temperature
1 teaspoonvanilla extract
2 ¼ cupsall-purpose flour
1 ½ teaspoonsbaking powder
1 teaspoonkosher salt
½ teaspoonground cinnamon
¼ teaspoonground allspice
1 ¼ cupssour cream
room temperature
confectioners' sugar
for dusting
For butter rum glaze
Instructions
For the cake
Step 1
1. Preheat oven to 350°F (180°C). Butter a 3-inch-tall 8-inch round cake pan; line bottom of pan with parchment paper, and flour sides of pan. Wrap pan with foil, shiny side out; trim edges even with rim of pan. (This prevents the bottom and sides of cake from getting too dark.)
Step 2
2. In a small microwave-safe bowl, heat guava paste and 1 tablespoon (15 grams) water on high in 20-second intervals, stirring between each, until smooth and spreadable (1 to 1½ minutes total). Let cool slightly. Spoon guava mixture into a large piping bag, and cut a ½-inch opening in tip. Set aside.
Step 3
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla; scrape sides of bowl.
Step 4
4. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined and stopping to scrape sides of bowl after each addition. (Batter will be quite thick.)
Step 5
5. Spoon 2 cups (about 531 grams) batter into prepared pan. Using a small offset spatula, spread batter into bottom edges of pan, and smooth top. Fill a large piping bag with remaining batter, and cut a ½-inch opening in tip; pipe a ring of batter along edges of pan. Pipe guava mixture inside batter ring (it's fine if mixture is still a little warm), spread evenly with a small offset spatula. Pipe remaining batter on top of guava mixture. (You can cut the piping bag opening to 1 inch to make piping easier.) Smooth top with a small offset spatula.
Step 6
6. Bake until golden brown, 50 to 55 minutes. Loosely cover with foil, and bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Place cake on desired serving plate. Dust with confectioners' sugar. (See Note.) Working quickly, drizzle cake with Butter Rum Glaze. Serve immediately.
For the butter rum glaze - makes 1 cup
Step 7
1. In small saucepan, heat butter over medium heat until just starting to brown, 5 to 7 minutes. Remove from heat. Add confectioners' sugar, milk, rum, and salt; whisk until smooth. Use immediately.
Step 8
Note: The glaze sets up within a few minutes. Have your cake cooled and dusted with confectioners' sugar beforehand. To revive glaze, place in a small microwave-safe bowl. Heat on high in 5-second intervals, stirring between each, until melted and smooth.
