Belcour Sour Cream Guava Cake

A decadent, tropical dessert topped with sweet Belcour guava preserve.


  • 1 cup butter
  • 2 eggs
  • ½ t. vanilla
  • 1 cup sour cream
  • 2 cups sugar
  • 2 cups flour, sifted
  • ½ t. salt
  • 1 t. baking powder
  • zest of one lemon
  • 1 Bottle Belcour Guava Preserve


Bunt pan


  1. Preheat oven to 350 degrees
  2. Grease and flour a bunt pan
  3. Whisk the sifted flour and baking powder together in a bowl.
  4. Cream butter and sugar together with a stand mixer fitted with the paddle attachment.
  5. Add the salt and the eggs, one at a time.
  6. Add sour cream, vanilla and lemon zest and continue mixing, just until combined.
  7. Gradually fold the flour mixture into the creamed butter mixture in thirds.
  8. Bake for one hour and allow cake to cool.
  9. In a small saucepan melt a jar of Belcour Guava Preserve (or Belcour Pineapple Jam) and pour over the top of the cooled cake. Serve with vanilla Ice Cream.

Monday 05/04/2021


Author: Belcour Preserves

Comments are closed.