Guava Cake, Coffee, Malted Milk Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan with parchment, leaving an overhang for easy removal.

Whisk together the dry ingredients: in a large bowl, sift or whisk the all-purpose flour (2.25 cups), baking powder (2 tsp), baking soda (0.5 tsp) and salt (0.5 tsp) until uniform.

In the bowl of a stand mixer fitted with the paddle (or with a large mixing bowl and hand mixer), cream the softened butter (0.75 cups) and granulated sugar (1.5 cups) on medium-high speed for 2–3 minutes, until light and fluffy. Scrape down the bowl.

Add the eggs (3), one at a time, mixing 20–30 seconds after each addition until incorporated. Mix in vanilla extract (1.5 tsp).

With the mixer on low, add the flour mixture in three additions alternating with the milk (0.75 cups) and sour cream (0.5 cups), beginning and ending with the dry ingredients. Mix each addition just until combined; do not overmix. Fold in the vegetable oil (0.25 cups) by hand to keep the batter tender.

Pour about two-thirds of the batter into the prepared cake pan and smooth the top with an offset spatula. Reserve the remaining batter for layering with the guava (see next section).

If using whole fresh or canned guavas, remove seeds and puree until smooth, then strain through a fine-mesh sieve to yield about 1 cup of guava puree. Measure 1 cup of strained guava puree.

In a small saucepan, combine the guava puree (1 cup), lime juice (1 tbs), confectioners' sugar (0.25 cups) and cornstarch (1 tsp). Whisk to combine and bring to a gentle simmer over medium-low heat, stirring constantly until the mixture thickens slightly, about 2–3 minutes. Remove from heat and let cool 5–7 minutes; it should be spoonable but not runny.

Spoon the cooled guava mixture evenly over the batter already in the pan, leaving a 1/2-inch border from the edge. Dollop the reserved batter (the remaining one-third) in spoonfuls over the guava layer, then gently swirl a knife or offset spatula through the batter and guava to create a marbled top — or carefully spread the remaining batter to mostly cover the guava for stacked layers.

Bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until a toothpick inserted into the cake portion (not directly into a guava pocket) comes out with a few moist crumbs. If the top browns too quickly, tent with foil after 25 minutes.

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, then invert onto the rack (use the parchment overhang for ease) and cool completely right-side up.

While the cake cools, make the drizzle. In a small bowl whisk together hot strong brewed coffee (0.25 cups) and malted milk powder (2 tbs) until the powder dissolves.

Add melted butter (2 tsp), confectioners' sugar (0.5 cups), vanilla extract (0.25 tsp) and a pinch of salt. Whisk until smooth and slightly thickened. If too thin, add up to 1–2 tsp more confectioners' sugar; if too thick, add 1–2 tsp hot coffee to reach a pourable consistency.

Once the cake is fully cool, place it on a serving plate and drizzle the coffee-malted glaze over the top, letting some run down the sides. Use the back of a spoon to spread if you prefer more even coverage.

Sprinkle the toasted chopped nuts (0.25 cups) and fresh guava slices or zest (0.25 cups) over the glazed cake. Let the glaze set 10–15 minutes before slicing.

Slice and serve. Store any leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Rewarm slices briefly before serving if desired.