The other day I came across some gorgeous and very ripe guavas. The other day was really more like a month ago. My daughter enjoys reminding me how I often refer to any thing that happened in the not so distant past as, “the other day”.
She then proceeds to remind me how it actually was “x” amount of days or weeks or even months ago. It diminishes the freshness of my story and I feel like a dork for her outing me in front of my friends.
So bear with me here while I finish my story. It really wasn’t the other day but it sure seems like not too long ago at my favorite little fruit stand, there was a package of guavas for $1. Yessireee…a whole dollar. I immediately knew I would make a little jam. I never made guava jam and let me tell you, it’s very sticky and CRAZY good.
Living with Cuban bakery shops on every corner, I get to sometimes indulge in guava pastries. My mom kept telling me, “Make some guava pastries! That is the perfect idea for the jam.” But you see, there wasn’t that much in my little batch.
I stumbled on this Martha Stewart Meyer Lemon Coffee Cake
and had been dreaming of it for days. An important step in the recipe requires boiling and draining the Meyer lemon slices. There’s also a step of lining them on parchment paper. My baking a cake on the fly wasn’t going to work with this recipe. I also recently had come across Meagan from Scarletta Bakes fantastic Prickly Pear Coffee Cake
and I envisioned my homemade guava jam swirled in a coffee bake batter. I immediately got to baking and the result was pretty darn good.
It’s pretty easy to come across guava jams and pastes over here. I suggest subbing strawberry jam if getting guava jam isn’t an option for you. You could also use any jam that makes you happy.:) And I guarantee this cake will make you happy. I tested a slice right before getting the kids from school. LOVED it. The kids had a slice as a snack when they got home. Then the neighbors came by for a visit and Luca cut and served a slice for them all by himself (sliced it with a butter knife and kept bringing out more as soon as they finished their slice). They loved it and it looks like I’ll be searching for more guavas next week to make another one of these yummy cakes.
Guava Jam Coffee Cake
inspired by Scarletta Bakes and adapted from Martha Stewart
yield: 1 9×13 coffee cake
For the Streusel
1 3/4 cups all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon coarse salt
6 ounces ( 3/4 cup) cold unsalted butter
For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons coarse salt
4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons) (any fruit zest will work fine)
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk (I made it with almond milk mixed with 1 teaspoon apple cider vinegar)
1 cup guava jam (or whichever jam you prefer)
Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
Preheat oven to 350 degrees. Line a 9″ x 13″ baking pan with parchment paper and set aside. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with buttermilk.
Spoon the batter evenly into cake pan. Spoon the jam in a few sections over the batter.
With a butter knife, swirl the jam around gently.
Sprinkle the chilled streusel evenly over the batter.
Bake until cake is golden brown and a tester inserted in the center comes out clean, about 30-35 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes.
Happy baking and thanks for stopping by!:)
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