Guava Jam Coffee Cake is just what you need to make when you're craving something sweet. A fluffy and soft coffee cake with a surprise layer of exotic guava jam and topped with an irresistible brown sugar streusel topping! Perfect for an afternoon coffee break!
I really think you'll love this recipe for guava cake! I'll tell you how I came about it. It all started out with a recipe for guava jam...
The other day I came across some gorgeous and very ripe guavas. The other day was really more like a month ago. My daughter enjoys reminding me how I often refer to any thing that happened in the not so distant past as, “the other day”.
Originally published January 2012 and updated photos April 2022.
She then proceeds to remind me how it actually was “x” amount of days, or weeks, or even months ago. It diminishes the freshness of my story, and I feel silly for her outing me in front of my friends.
So bear with me here while I finish my story. It really wasn’t the other day but it sure seems like not too long ago at my favorite little Latino fruit market, there was a package of guavas for $1.
Yessireee…a whole dollar. I immediately knew I would make a little jam. I never made guava jam and let me tell you, it’s very sticky and CRAZY good.
Living with Cuban bakeries on every corner, I get to sometimes indulge in guava pastries. My mom kept telling me, “Make some guava pastries! That is the perfect idea for the jam.” But you see, there wasn’t that much in my little batch.
I stumbled on this Martha Stewart Meyer Lemon Coffee Cake and had been dreaming of it for days. An important step in the recipe requires boiling and draining the Meyer lemon slices. There’s also a step of lining them on parchment paper.
My baking a cake on the fly wasn’t going to work with this recipe. I also recently had come across Meagan from Scarletta Bakes fantastic Prickly Pear Coffee Cake (Scarletta has since stopped blogging and I can't link to her cake),and I envisioned my homemade guava jam swirled in a coffee bake batter. I immediately got to baking and the result was pretty darn good.
It’s pretty easy to come across guava jams and pastes over here. I suggest subbing strawberry jam if getting guava jam isn’t an option for you. You could also use any jam that makes you happy.:)
And I guarantee this cake will make you happy. I tested a slice right before getting the kids from school. LOVED it. The kids had a slice as a snack when they got home.
Then the neighbors came by for a visit and my son cut and served a slice for them all by himself (sliced it with a butter knife and kept bringing out more as soon as they finished their slice).
They loved it and it looks like I'll be searching for more guavas next week to make another one of these yummy cakes.
How do you make a guava jam coffee cake? (full recipe below)
The first step I did was make my own guava jam, but you could use store bought. IF you happen to have some patience, make your own jam (it's delicious!).
Before you start the cake batter, make the quick streusel and set it aside.
Once the streusel is done, get the cake batter going.
Spoon the cake batter into the prepped cake pan (I prepped my pan with baking spray).
Spoon on some of the guava jam (try not to touch the edges of the pan, or it will stick while baking, and will be difficult to remove the cake).
Use a butter knife to gently swirl the batter to combine it a little with the jam (this is a my original 2012 photo and I had baked it in a square pan...I just wanted you to see how I swirled it).
Sprinkle on the streusel topping and bake!
How to make the guava jam swirl?
Most important is to not touch the edge of the cake batter. Try to leave a 1/2-inch space. I have even made the cake without swirling the jam, and it ends up creating it's own design while baking. So swirl or not, it will be beautiful!
inspired by Scarletta Bakes and adapted from Martha Stewart
Some other cake recipes to enjoy:
Just a quick request: if you enjoyed the guava jam coffee cake as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
Guava Jam Coffee Cake
- For the Streusel
- 1 ¾ cups all-purpose flour
- ¾ cup packed light-brown sugar
- 1 teaspoon coarse salt
- 6 ounces 3/4 cup cold unsalted butter
- For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons coarse salt
- 4 ounces 1/2 cup unsalted butter, room temperature, plus more for pan or margarine, if dairy-free
- 1 cup granulated sugar
- 3 tablespoons finely grated Meyer lemon zest from 4 to 5 lemons (any fruit zest will work fine)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk for diary-free: I made it with almond milk mixed with 1 teaspoon apple cider vinegar
- 1 cup guava jam or whichever jam you prefer
- Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
- Heat oven and prep cake pan: Preheat oven to 350 degrees. Line a 9" springform pan or a 9″ x 13″ baking pan with parchment paper and spray with baking spray (or prep with butter and flour) and set aside.
- Sift dry ingredients: Sift together flour, baking powder, baking soda, and salt.
- Beat butter: Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes.
- Add the eggs: With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low.
- Add in flour mixture: Add the flour mixture in 3 additions, alternating with buttermilk.
- Spoon batter into pan: Spoon the batter evenly into cake pan.
- Spoon on the jam: Spoon the jam in a few sections over the batter.
- Swirl: With a butter knife, swirl the jam around gently.
- Add on the streusel topping: Sprinkle the chilled streusel evenly over the batter
- Bake the cake: Bake until cake is golden brown and a tester inserted in the center comes out clean, about (If using 9x13-inch pan it would be 30-35 minutes. If using 9-inch springform pan, about 50-55 minutes).
- Cool down cake: Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Remove spring form (if you did round cake pan). Slice and enjoy!
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.