MY GUAVA PANATELA “CAKE”, and ENHANCED!

​I decided to add other ingredients to my basic Panatela recipe to celebrate Isabelita’s 20th birthday. It worked, she liked it, smile!
 
Category:  Dessert
Approx. Prep and Cook Time:  Under 1 hour
Approximate Cost:    $7.92 OR .99 CENTS PER SERVING
Difficulty Level:  Easy
Allergens, Other:  CONTAINS GLUTEN 
Servings: Approximate 8 to 10
 
Ingredients
2 c. cake flour (Softasilk, Presto, Swans Down or any cake flour) (.90)
1 tbsp. baking powder (.10)
½ tsp. baking soda (.10)
¼ tsp. salt (.10)
 
1 tbsp. Amaretto Disaronno Liquor (.90)
1 tbsp. Godiva Chocolate Liquor (.90)
1 stick of unsalted butter at room temperature ($1.10)
1 c. sugar (.99)
2 eggs at room temperature (.40)
 
Guava Paste ($1.18)
Cream Cheese ($1.10)
Powder Sugar to sprinkle over (.15)
 
Directions
Preheat the oven to 350 degrees.
Use round 8 ½ by 2” baking pan or the traditional rectangular (meatloaf pan).
Prep. The guava and cream cheese in ¼” slices. Set aside.
Sift the cake flour, baking powder, baking soda and salt. Set aside.
 
In a bowl, beat the butter and sugar until creamy, then add the eggs, one by one until all is incorporated. Add the Amaretto Disaronno Liquor and Godiva Chocolate Liquor and keep mixing.
At this time, add the flour mix slowly and mix only until all the ingredients are incorporated and no flour is visible. (Do not over beat)
 
Divide the mix in half, add to the bottom of the baking pan making sure it is evenly spread.
Place the guava slices on top then, the cream cheese slices on top of the guava. Finally, cover with the remaining batter.
 
Bake at 350 degrees for about 35 minutes, depending on your oven calibration. When done, remove from oven, allow to cool down completely. Then, sprinkle with the powder sugar.  ENJOY!