This moist Feijoa Cinnamon Crunch Cake is absolutely delicious and so easy to make.
I love finding recipes I can use to showcase feijoa’s. We have an abundant crop this autumn so once the kids get their fill of eating them fresh I get to start experimenting with recipes.
Feijoas, also known as pineapple guava or guavasteen are native to Southern Brazil but happily grows in mild dry climates, so is perfect here in New Zealand.
It is a sweet fragrant fruit, lightly scented that I absolutely adore. I am aware however that for some it tastes much like soap! So I am pleased that for me I get to enjoy these fruits for the month they are available.
Given that it is lightly flavoured you want recipes that will complement the flavours rather than overpower it, I think this is the perfect marriage.
You can often use feijoa to replace apple in recipes which is what I have done here. This is a beautiful apple cake recipe from my ebook so I am delighted to know it works just as well with feijoa.
The ingredients are all pantry basics, however the recipe does call for buttermilk. You can easily make your own buttermilk so you do not need to purchase that separately.
Buttermilk is easily made using milk and either white vinegar or lemon juice, the acid curdles the milk slightly then you use the thickened milk as you would use buttermilk in the recipe.
The ingredients are as follows
-
Brown Sugar
-
Vegetable Oil
-
Egg
-
Buttermilk (or milk & vinegar or lemon juice)
-
Vanilla Essence
-
Cinnamon
-
Baking Soda
-
Plain White Flour
-
Feijoa Flesh
-
White Sugar
-
Butter
It is an unusual method compared to many for cakes, feels a little backwards preparing the liquid first then adding the dry ingredients but it is such a lovely moist flavourful cake.
If you do not have Feijoa where you live simply substitute it for two cups of peeled and diced apples.
To finish this cake you create an indulgent crunch with white sugar, cinnamon and butter. Very decadent but makes a super special cake ,this would be perfect for a special afternoon tea.
If you are a fan of baking with Feijoas then you can check out two of my favourite recipes, Easy Feijoa Ice Cream and Feijoa Crunch Muffins.
Now onto the recipe for Apple Cinnamon Crunch Cake
Feijoa Cinnamon Crunch Cake
Delicious moist Feijoa Cinnamon Cake with a delicious crunchy topping.
Ingredients
- 1½ Cups Brown Sugar
- ⅓ Cup Vegetable Oil (I use Canola)
- 1 Egg
- 1 Cup Buttermilk (or substitute 1 TBSP white vinegar or lemon +
- 1 Cup milk )
- 1 teaspoon Vanilla Essence
- 1 teaspoon Ground Cinnamon
- ½ Teaspoon Nutmeg (optional)
- 1 teaspoon Baking Soda
- 2½ Cups Plain White Flour
- 1½ to 2 cups peeled, cored and diced feijoa flesh
Topping
- ½ Cup White Sugar
- 1 teaspoon Ground Cinnamon
- 1 Tablespoon Cold Butter (approx 12 grams)
Instructions
Preheat Oven to 160C Bake (325F)
Prepare a medium sized cake tin or dish (23cm or 9”) with butter/spray on the base and sides and line with baking paper
Prepare milk and vinegar if not using buttermilk, place 1 tablespoon white vinegar into a measuring cup and fill the cup to the top with milk. Set aside
Scoop out the flesh of the feijoas and dice into 1cm size pieces and set aside
In a large bowl combine the brown sugar and oil and blend to combine (I just used a wooden spoon)
To this add the egg and mix well,
Stir in the buttermilk and vanilla essence and mix well
Add the baking soda, cinnamon and flour and gently combine
Finally add the diced feijoa and mix until just stirred through and spoon into the prepared tin
In a small bowl add the ingredients for the topping and rub the butter through with your fingers until all incorporated and generously sprinkle over the top of the cake batter
Bake in the preheated oven for 55 minutes or until a knife or skewer comes out clean with no damp batter remaining.
Delicious served warm or cold
Enjoy!
Please let me know in the comments below what you think of this one!
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Happy Baking
Anna
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Cheryl Orton says
Absolutely loved it it turned out perfect and lovely with cream on it as well.
Janine says
I’m not a particularly good baker, but thought I’d give this a try to use up some feijoas … this is one of the best cakes I have ever made. Absolutely delicious and looked amazing too.
justamumnz says
That is so wonderful to hear! Thank you for the feedback, sounds like you are a good baker after all.
Glenys says
Can this cake be frozen?
justamumnz says
Yes absolutely. The top will be a little less crunchy once thawed but it’ll be lovely
Cindy says
This cake was amazing. I added chop walnuts in topping. Yum yum yum
justamumnz says
I’m so pleased. Walnuts would be lovely
Jill Palmer says
Can the cake be made in advance and does it need cream or ice-cream?
Thank you in advance.
justamumnz says
This is a lovely moist cake so it lasts well for 4 days. Can serve it with cream, ice cream or yoghurt if you like
Louise says
I made this for work today after being gifted a bag of feijoa’s. Massive hit in the office.
justamumnz says
Awesome! So pleased everyone loved it.
Claire Fodie says
Yum yum and more yum. This is a delicious cake. Am making it for the 2nd time this week.
Pauline Peters says
Not a Fejoa fan but this cake was amazing. We have a lot of fejoas which we always give away to friends and neighbours. Thank you for the inspiration.
justamumnz says
Wonderful, I am so pleased you enjoyed it