- 2-1/2 cups flour, divided
- 1-1/2 teaspoons baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/2 c. butter, room temperature
- 4 ounces cream cheese, room temperature
- 1-1/2 cups sugar, divided
- 2 eggs
- 2/3 c. plus 2 Tbsp. milk, divided
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 8 ounces guava paste
- 3/4 c. gorgonzola, crumbled
- 4 tablespoons butter, melted
- 1/3 c. sliced almonds
Preheat oven to 350° F. Grease and flour a 9 x 9-inch square baking dish.
In a large bowl, combine 2 cups flour, baking powder, baking soda and salt.
In a large bowl, using a mixer, beat butter and cream cheese until light and fluffy. Add 1 cup sugar; beat until well combined. Add eggs one at a time, beating well in between each addition. Add half of flour mixture; beat. Add 2/3 cup milk, vanilla extract, almond extract and remaining flour mixture. Stir until well combined. Pour into baking dish.
In a microwavable bowl, add guava paste and 2 tablespoons milk. Microwave in 30 second intervals, stirring in between each interval, until melted and smooth. Let cool 5 minutes. Stir in blue cheese. Drop guava-blue cheese mixture by tablespoons over batter in baking dish. Using a knife, gently swirl the guava mixture. Bake 10 minutes.
Meanwhile, in a medium bowl, combine 1/2 cup flour, 1/2 cup sugar and melted butter. Stir in almonds. Remove cake from oven and sprinkle mixture over top. Return cake to oven for an additional 20 to 30 minutes, or until knife inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Run knife along edges; cool completely. Cut into 16 squares.
If guava paste is unavailable in your local market, you can substitute it with your preferred preserves or jam.