This version is a bit more tender, soft, and fluffier than a traditional Masa Real. I love both versions. But, I must confess, this version is my current favorite.
Masa Real
8 Tablespoons butter, soft
2 eggs
1/4 cup sour cream
1 1/4 cups of sugar
1 tsp pure vanilla extract
2 cups AP flour
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
guava paste or jam
Preheat oven to 350 degrees F.
Cream butter, eggs, sour cream, sugar, and vanilla. Set aside. Sift flour, baking powder, salt, and cinnamon. Add to creamed mixture. Stir to combine. Pour into very well buttered baking dish. Bake at 350 degrees F for 30-35 minutes. Let cool briefly. Remove from pan. Then, let cool thoroughly. Carefully slice cake down the middle. Spread with guava jam or spreadable paste mixture. Place top layer of cake on top. Cover and chill for about an hour before cutting into pieces. This allows easier slicing.
Spreadable Guava Paste:
For paste, melt in saucepan with a splash of water and a couple tablespoons butter. (Psst, here’s a top secret tip. This makes a great topping for biscuits, bagels, toast, and/or a slice of pound cake.)
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