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Pre-heat the oven to 350°F. Coat a bundt pan with butter or baking spray.
In the bowl of a stand mixer, add the softened stick of unsalted butter.
Add in the sugar.
Cream them together until they're light and fluffy.
Add in eggs, one at a time. Beat them slowly and scrape down the sides of the bowl so everything is blended smoothly.
While the beaters on low, add the Flour, a half cup at a time.
Next, add in the Baking Powder. Keep scraping down the sides of the bowl.
Add in the vanilla extract.
With the beater still on low, slowly drizzle in the Heavy Cream.
Pour half the batter into the greased bundt pan.
Lay the strips of guava paste on top of the batter.
Top the guava strips with the remaining batter.
Smooth everything over. Pop the bundt pan into the oven.
Bake for 40-50 minutes, or until a toothpick comes out clean. Cool the cake in the pan for 10 minutes.
Then turn it out and continue to cool completely on a wire rack before frosting.
Now for the frosting!!!!
Either using a stand mixer or a hand mixer cream together the cream cheese, butter and salt. After every step, scrape the sides of the bowl to make sure everything is mixed together.
Add in the vanilla extract and blend everything together.
Keep the mixer on low speed and add in the powdered sugar one 1/2 cup at a time.
Keep scraping down the sides of the bowl, then add in the whipping cream 1 Tbs at a time until it looks right for frosting. I used 4 Tbs
Frost your bundt cake.
And who better to eat guava cake with than one's favorite nurse? This is Jane!
Jane helped me navigate UCSF Comprehensive Cancer Center. and introduced me to my wonderful doctor Dr. Laura Esserman. Cake was the least I could do.
Serve the cake up, slice it and see the delightful guava filling! The perfect blend of tart and sweet, this cake rocks when served with champagne!!!!