Now, I can’t say this is a recipe I’ve never tried before. I’ve been making this pound cake for the last two years. Me being me, I was never too happy with my original recipe and was always trying to spice things up. As luck would have it, this new recipe was just wonderful! I could not be happier with the results. This pound cake is not only moist but delectable. It can be eaten for breakfast or as a dessert! It actually reminds me of a term my father uses to describe these types of pastries: “floofi”. This pound cake is very floofi.
4 cups of all-purpose flour
9 oz of Cream Cheese
3/4 cup of butter
3 cups of granulated sugar
5 large eggs
1 1/2 tsp of vanilla extract
1/8 tsp of salt
1/2 tbs of baking powder
10- 12 oz of milk
About half a cup of diced guava paste
1. The oven must be preheated. You all know the drill, 335 degrees is the temperature of choice.
2. In a large bowl, sift in your flour with the rest of the dry ingredients and place them elsewhere. They are unimportant for the time being.
3. In another large bowl, cream your butter, cream cheese, and sugar until they turn into a creamy delicacy. Don’t worry if you have some lumps. I actually prefer bits of cream cheese in my pound cake.
4. Grab your eggs, and one by one mix them into the creamy mixture. Don’t over mix, you just want the eggs to be friends with the cream. I deem it unwise to beat them into submission.
5. It is time to use your dry ingredients! Gradually combine your dry ingredients with your creamy mixture while adding bits of milk. It may seem complicated but just remember, bit by bit.
6. This mixture should produce about two loaf pans. “What size?”, you may ask. I don’t know. The big ones! 9 inches? Grease whichever size of pans you decide to use and bake for about 60 minutes. It all depends on what size of pan you’re using and how many of the pound cakes you intend to make. I made two large ones and those took 60 minutes. The best way to know your cake is ready is to pierce it through the heart with a toothpick or cake tester.
9 thoughts on “Cream Cheese and Guava Paste Pound Cake”
Mmmm … looks very good! I’d want to use some whole wheat flour (2 white flour & 2 whole wheat) but I guess the cake may not be as “floofi”. What do you think?
Yeah, they cake might suffer in “floofiness”. I, on the other hand, love the idea! If you try it, let me know if the “floofi” survived.
Will try after the holidays 🙂
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This looks amazingly yummy. I just think there is a step missing using the guava paste. And a question on the amount of guava paste used ? By the pictures i’m assuming i add small chunks of the paste on top of the cake mixture before baking- will it drop down or do i need to use a toothpick to push slightly down for an all over guava goodness?
I never measure it, I just chop and add as much as I’d like. I’d suggest adding about half a cup chopped guava and push the guava paste in with a toothpick. Not all the way and make sure they aren’t bunched up orthe same height. It might get to messy if they are.
Recipe should be edited to include the guava paste.
It’s been updated. Half a cup of diced guava paste is more than enough but you can of course use more. The chunks can vary in size and it’s up to you how big or small you’d like them.
I actually made them in cupcake version and they were great, but I think that it needs more milk. One other thing I did was incorporate the guava pieces into the mike at the end so that it can be spread through out the whole cupcake versus just in the middle. I loved the recipe.