Ok, this guava breakfast cake might look more like a loaf of bread than a cake, but its sweet and crumbly, so I’m choosing to call it a cake. Cakes can come in all shapes you know! It’s my blog so I get to call things whatever I want.
Whoa. Sorry. I’m feeling kind of funky this week. I may need to turn the sass level down a bit.
Anyway, recently a friend said to me, “a woman at work gave me a bunch of guavas from her tree. Do you want them?” Never being one to say no to anything, I readily accepted. That’s when I realized that I had no idea how to even eat a guava. After a bit of googling, I learned that guavas can be eaten whole. Skin, seeds and all. There’s no way I could have eaten all the guavas she gave me before they went bad, so I wanted to use a bunch of them in a recipe. I thought guava sounded like something nice to have for breakfast, and made me think of tropical destinations I could daydream about while waking up with coffee each morning, so I set out to create this breakfast cake.
It turned out great! Fruity, crumbly, yet moist, and just enough tropical flavor to transport me on a mini vacation in my mind each morning. Too bad the fantasy didn’t last long. Olive learned the very next day how to snatch stuff off the kitchen counter, and helped herself to rest of the cake. Jerk puppy. She’s lucky she’s so cute or there would have been breakfast cake hell to pay!
So now we’re in the phase of trying to teach her not to counter surf, which is one of the joys (ha.) of owning any kind of large dog. So far she’s also gotten a loaf of bread and a stick of butter. We’ve tried booby trapping the counter to no avail, so basically we’ve just been trying to catch her in the act and scold her instantly. Anyone have any tips on how to stop this? In the meantime, I’ll try to get my hands on some more guavas in order to make this again.
- 2 c. all purpose flour
- 1½ tsp baking powder
- 1½ tsp cinnamon
- 1½ c. butter, softened
- 1 c. brown sugar
- 3 eggs
- 1 tsp vanilla extract
- ¼ tsp coconut extract
- 1½ c. finely chopped guava, seeds removed
- Preheat the oven to 350 degrees
- In a medium bowl, whisk together flour, baking powder and cinnamon. Set aside
- In a large bowl, cream together butter and brown sugar until fluffy
- Add eggs, one at a time, mixing well between each addition
- Mix in extracts
- Turn the mixer to low and gradually add in the flour mixture until well combined
- Fold in chopped guava
- Pour mixture into a greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes. Invert onto a wire rack and cool completely