Ingredients

½ cup unsalted butter (softened)

8 oz cream cheese (softened)

1 cup granulated sugar

½ cup light brown sugar (tightly packed)

2 large eggs

1 ½ teaspoon vanilla extract

2 ½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cornstarch

½ teaspoon salt

½ cup buttermilk

½ cup guava marmalade (plus extra for drizzling)

1 ⅓ cups all-purpose flour (for streusel)

1 cup granulated sugar (for streusel)

3 tablespoons brown sugar (for streusel)

1 tablespoon vanilla extract (for streusel)

¼ teaspoon salt (for streusel)

10 tablespoons unsalted butter (melted, for streusel)

4 oz cream cheese (room temperature, for glaze)

½ cup confectioners’ sugar (sifted, for glaze)

4 tablespoons whole milk (for glaze)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 13×9-inch baking pan with cooking spray and dust it with flour.

Step 2: In a stand mixer or with an electric mixer, cream together the softened butter and cream cheese until smooth.

Step 3: Beat in the brown sugar and granulated sugar until the mixture is light and fluffy.

Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.

Step 5: Stir in the vanilla extract.

Step 6: In a separate large bowl, whisk together the flour, baking powder, cornstarch, and salt.

Step 7: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined.

Step 8: Spread about half of the thick batter evenly into the prepared baking pan.

Step 9: Evenly spread the guava marmalade over the batter layer in the pan.

Step 10: Dollop the remaining batter over the guava layer and gently spread it evenly using a spatula.

Step 11: Sprinkle the prepared streusel topping evenly over the batter (see steps below to make streusel).

Step 12: Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Step 13: Remove the cake from the oven and allow it to cool completely in the pan before slicing.

Step 14: Drizzle the cake with cream cheese glaze and extra guava jam before serving (see steps below to make glaze).

Step 15: To make the streusel topping, melt the butter in a medium bowl. Using a fork, mix together the flour, granulated sugar, brown sugar, vanilla extract, and salt. Pour the melted butter over the mixture and stir with a fork until crumbly.

Step 16: To make the cream cheese glaze, beat the cream cheese until very smooth in a small bowl. Stir in confectioners’ sugar, milk, and vanilla extract. Mix until well combined and smooth.

Tips & Variations

For an extra tropical twist, add finely chopped toasted macadamia nuts to the streusel topping for added crunch.

Use fresh guava puree or preserves if guava marmalade is unavailable.

If you don’t have buttermilk, substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.

Make sure the batter is thick enough to hold the guava layer in place; chilling the batter slightly before spreading can help if needed.

FAQs

Can I freeze the guava cake?

Yes, you can freeze the cake without the glaze. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and add the cream cheese glaze fresh before serving.

What can I use instead of cream cheese?

You can substitute with mascarpone or a good quality ricotta for a slightly different but tasty flavor and texture in both the cake and glaze.