These beautiful, white flowers turn into golf-ball, size 
guavas in February. I was remembering that I still have some frozen guava butter from last year...hmmm. It suddenly turned into a Guava Coffee Cake. I kind of re-did a Betty Crocker Coffee Cake recipe and adapted it to our
own tastes.Guava Coffee Cake
3 cups self-rising flour
1 1/2 cups of sugar
1/2 cup butter
1 1/2 cups milk
2 eggs
Heat oven to 375º
Grease pan.
Blend all ingredients except for the topping. Spread in pan. Drop guava butter by teaspoons full on top of batter and smear slightly.
Sprinkle topping over batter. Bake 25 to 30 min.
Topping...
1 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
4 tablespoons of butter
2 cups of oats
Mix until crumbly.
3 comments:
Beautiful post, Karen! Those flowers are gorgeous- and so is the coffee cake!
what a beautiful flower. The cake looks yummy too!
Your guava butter is sooooo delicious, especially when it's spread on plain crackers for breakfast with coffee. :) I miss those early morning breakfasts with you.
I would love an early morning breakfast with you and that coffeecake, too!
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