I've been staring wistfully at my neighbour's guava tree for the last few weeks, wondering when it will start to bear fruit. I have lived here for years but I can never remember when to expect the fruit to be hanging over the fence. It's always a surprise. It was the same way when I was growing up in Jamaica. We have a guava tree at the back of the property but we rarely ever went that far so it was always a lovely surprise when one of us ventured way down and realised that the guava tree had fruit.While I knew exactly when was mango season coming, I had no idea when guavas were in season. For all I know, that tree bore fruit all year round.
In lieu of fresh guavas, this impossible cake uses guava paste. Impossible cake (or pastel imposible) is a cake topped with flan. It's so-called because you pour the cake batter in the pan and then the flan batter on top. The flan batter seems to sink down and mix into the cake batter. However, when it's baked, the flan is at the bottom and the cake has risen to the top. Take it out the bundt pan and you have a cake topped with flan - no mixing.
I've only seen (and made) chocolate cakes with flan (chocoflan) so I was crossing fingers and toes that adding guava paste to the flan mixture and pineapples to my cake batter wouldn't completely throw off the densities and the magic would still happen. I am happy to say that it did.
The pineapple cake is moist and not too sweet. It's perfectly complemented by the sweet guava flavoured flan. I could not be happier. My waistline and MyFitnessPal are, however, very upset with me. I was actually on my way to meet with some friends when I inverted the barely cooled cake onto a platter. I knew it would be better if I let it chill for a while but I could not resist cutting it. I tasted it, and realised that there was no way I could leave the cake at home. I packed it on ice and took it over. We happily stood by the kitchen counter devouring thin slices. Yes, thin slices. If you read the ingredients, you will see that this is really high in calories. I know that no one wants to think about calories while they're enjoying cake. But my friends are all on a fitness binge and they look amazing! I can't help but think about what I'm eating. Do yourself a favour, eat thin slices. I won't tell if you have 3 of those thin slices. I understand. I had several.
This lovely cake is my contribution to this month's Bundt Bakers. Our theme this month is tropical and our host is Lauren at From Gate to Plate. Look at the other tropical treats we made this month:
|Guava and Pineapple Impossible Cake|
|Recipe by: Kelster|
|Yield: 24 servings|
3 tablespoons butter
2/3 cup brown sugar
7 oz guava paste
4 oz cream cheese
14 oz can condensed milk
12 oz can evaporated milk
1 teaspoon vanilla
¼ teaspoon salt
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup milk
½ cup pineapple juice
½ cup oil
1 teaspoon vanilla
½ cup of pineapple, blended
Hot water for water bath
Preheat oven to 350 F.
Find a large pan that the Bundt pan can be placed in (like a roasting pan). This will be used as a water bath.
Place the 3 tablespoons of butter in a standard 12 cup Bundt pan and place pan in the oven that is preheating. When the butter has melted, remove pan from the oven. Swirl the butter around and ensure that the entire surface is coated. Add the brown sugar evenly to the pan. Place it in the oven a few minutes until just melted.
Cut the guava paste into small pieces and soften for 15 – 30 seconds in the microwave. Be careful not to burn it. Add softened guava paste to a food processor along with cream cheese and process until completely blended. Scrape down the food processor if there are bits of guava paste sticking to the sides. Add the two milks, vanilla and salt. Process until completely blended. Add the eggs and process until just mixed.
Combine flour, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together sugar, milk, pineapple juice, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until thoroughly combined. Stir in the pineapple.
Pour the cake batter into the prepared Bundt pan. Pour the flan mixture on top. Place the Bundt pan in the larger pan. Place in the oven and pour an inch of hot water into the larger pan.
Bake for 50 minutes.
Remove from oven and allow to cool to room temperature. When the cake has cooled, invert onto a serving platter. Chill for several hours before serving.
Impossible cake may be eaten cold or at room temperature.
You can substitute caramel or cajeta for the butter and sugar mixture placed in the pan. However, still be sure to still completely grease the Bundt pan.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to firstname.lastname@example.org.