Guava Cake Bars

Experience the authentic taste of the Caribbean with these Guava Cake Bars. Featuring a rich, buttery pastry layered with luscious guava paste, these classic Cuban bars offer a perfect balance of sweet fruit and tender cake. Whether you are looking for a unique dessert, a midday snack, or a festive treat for a celebration, these bars deliver tropical flavor in every bite.

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These bars are a staple in Cuban bakeries, prized for their portability and the striking contrast between the golden pastry and the vibrant pink filling. By using simple pantry staples like flour, butter, and eggs, you can create a professional-quality dessert at home in just over an hour.

Ingredients

• Dough:
• 2 cups (250 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon fine sea salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ⅓ cup (80 ml) whole milk
• Filling:
• 12 oz (340 g) guava paste, sliced into thin strips

Instructions

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4: Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined—do not overmix.

Step 5: Bottom Layer

Spread half the dough evenly into the prepared pan.

Step 6: Guava Layer

Arrange the guava paste strips in a single, even layer over the dough.

Step 7: Top Layer

Gently spread the remaining dough over the guava layer, using a spatula or damp fingers to cover completely.

Step 8: Bake

Bake for 38–42 minutes, or until the top is golden and a toothpick inserted into the pastry (not the guava) comes out clean.

Step 9: Cool and Serve

Allow to cool completely in the pan. Lift out using parchment and cut into bars.

Zusatztipps für die Zubereitung

For the best results, ensure your eggs and milk are at room temperature to prevent the batter from curdling. When spreading the top layer of dough, it can be helpful to use a spatula or even slightly damp fingers to smooth it over the sticky guava paste strips without pulling them up.

Varianten und Anpassungen

You can easily customize these bars to suit your taste. For a tropical twist, add a hint of grated lime zest to the dough mixture. If you prefer a creamier texture, try substituting part of the guava paste with thin slices of cream cheese to create a rich 'Guava and Cheese' variation.

Serviervorschläge

Once cooled completely, cut the pastry into 16 even squares. These bars are delicious on their own or served with a dollop of whipped cream and fresh guava slices for a more formal presentation. Store them in an airtight container at room temperature for up to 3 days to maintain their freshness.

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With their golden crust and exotic fruit center, these Guava Cake Bars are sure to become a favorite in your dessert rotation. Enjoy a taste of Cuban tradition that is as beautiful to look at as it is delicious to eat.

Recipe FAQs

→ Can I use fresh guava instead of guava paste?

Guava paste is essential for the authentic texture and concentrated sweetness. Fresh guava contains too much water and would make the pastry soggy. Look for guava paste in the Latin foods aisle or specialty markets.

→ How do I know when the bars are done baking?

The top should be golden brown and a toothpick inserted into the cake portion (avoiding the guava center) should come out clean or with just a few moist crumbs. The edges may begin to pull slightly from the pan sides.

→ Can I freeze these guava bars?

Yes, these freeze beautifully. Wrap individual bars in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature for 1-2 hours before serving.

→ What's the best way to spread the top layer of dough?

The dough can be sticky and challenging to spread over the guava. Lightly dampen your fingers or use an offset spatula to gently distribute the dough. Drop small dollops across the surface first, then connect them.

→ Can I make these in a different size pan?

A 9x9 inch pan will work but yield slightly thinner bars. A 9x13 inch pan is not recommended as the layers would be too sparse. Stick to square pans for the best ratio of cake to filling.

→ Why is my dough too thick to spread?

If the dough feels stiff, let it warm up for a few minutes at room temperature. You can also add just 1 teaspoon of milk to soften it slightly. Avoid over-softening or the bars won't hold their shape.