This is a pretty straightforward recipe. Also, if you don’t like the guava seeds and are lucky enough to find guava shells, which are seedless, use that product instead. I kinda like the seeds, so I left one or two small guavas intact before processing them so that there’d be a small amount of seeds scattered throughout the cake.

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guava bundt cake

ingredients 

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

2 teaspoons baking powder

2 sticks unsalted butter, softened

1 cup sugar

3 large eggs

1 teaspoon vanilla

2 drops pink food color, optional

canned guavas in syrup, about 1 pound, drained except for 2 Tablespoons of syrup, seedy centers removed, processed to pulp 

1/3 cup guava juice concentrate, thawed to room temperature

method

Heat oven to 325 degrees F. Grease and flour a 10-inch Bundt cake pan well. 

Sift together the flour, salt, baking soda, and baking powder into a bowl and stir to combine. Set aside.

Drain the guavas of their syrup except for 2 Tablespoons which you will add back to after processing. Cut each guava in half and scoop out the seedy area in the center, then place in a food processor or blender with the reserved 2 Tablespoons of syrup and process until it is a pulp. Add the pink food color to it, if using, followed by the guava juice concentrate and pulse or blend until consistent. Set aside.

Cream the butter with the sugar until fluffy, then add the eggs, one at a time, followed by vanilla, scraping down the sides and bottom of bowl as needed.

Alternate adding the flour mixture with the guava mixture to the creamed butter mixture, blending on low and scraping down the bowl as needed, until both mixtures are added to the batter.

Scrape batter into the prepared Bundt pan and bake for about 50 minutes until the cake is lightly browned on edges and a toothpick stuck in the center of the cake comes out clean. Set aside on a wire rack for 10 minutes before carefully inverting to release cake onto a platter or parchment paper. Dust with confectioners sugar only after the cake has cooled completely. Store at room temperature in an airtight container for a few days at most.

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