“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.”
READY IN:
1hr 10mins
YIELD:
1 10inch ring cake
UNITS:
US

Ingredients Nutrition

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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