White Chocolate Guava Cake, #BundtaMonth

As March winds blow in Tokyo, many Japanese remind themselves that strong winds of February and March are simply the precursor to Spring. (??????) I like to think of it as a clearing of all that is old so the new can be born.

Although winter is still apparent in Japan,
blossoms of pink here and there bring the promise of Spring.

And being pushed by the wind down the streets of Tokyo made me laugh.  But,  it was also fun to think about this month's #BundtaMonth topic: The Tropics. Warm breezes, white sand beaches and no need for the winter long johns I was wearing. The Tropics also evoked memories of guava juice and jam. I gulped down glasses of the pretty pink fruit juice as a kid on holidays to Saipan (near Guam.) Upon returning to Japan, I slathered tablespoonfuls of souvenir guava jam onto my toast.

So, on my first full day back from Japan, with my new mini Bundt pans purchase from Tokyu Hands (think Michaels or your local crafts shop with seven floors), I made white chocolate guava cake mini Bundts for a #BundtaMonth Tropics March.  

White Chocolate Guava Mini Bundt Cakes

This lovely not-too-sweet recipe is one I saw on super-duper talented Paula Montenegro's VintageKitchen.com.  Click here for the recipe. Omit the raspberries. Melt the contents of a 10 ounce jar of guava jam and swirl into the batter or each individual mini. Bake for 23 to 24 minutes. You can also garnish with dots of melted guava jam or smother it on. Of course, powdered sugar adds a pretty touch, too.

Last and not least, for a smooth exit of Bundts from their pans, coat the pans with Pam and a generous sprinkle of panko (Japanese breadcrumbs.) I am ever so grateful to the #BundtaMonth ladies for teaching me this fabulous trick. And as you peruse the sites below, you're sure to pick up some more tips and recipes which make you forget all about winter.

Bananas Foster Bundt by Anita from Hungry Couple
Blue Hawaiian Bundt Cake by Tara from Noshing With The Nolands
Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP
Chocolate Coconut Bundt Cake by Kim from Cravings Of A Lunatic Coconut and Rum Tea Cake by Anuradha from Baker Street
Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess
Coconut Bundt Cake by Holly from A Baker’s House
Coconut Lime Bundt Cake by Kate from Food Babbles
Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks
Hummingbird Bundt Cake by Jennie from The Messy Baker Blog
Lime Glazed Bundt Cake by Carrie from Poet In The Pantry
Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom Pina Colada Bundt Cake by Renee from Magnolia Days
Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love
Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life
Very Vanilla Bundt Bake by Dorothy from Shockingly Delicious
White Chocolate Guava Cake by Kim from Ninja Baking
 

Here's how you can be a part of Bundt-a-Month:
- Simple rule: Use any tropical fruit - and bake us a Bundt for March
- Post it before March 31, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to Lora and Anuradha's announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Link to BundtaMonth on Facebook - http://www.facebook.com/BundtaMonth
Link to BundtaMonth on Pinterest - https://pinterest.com/bakerstreet/bundtamonth/

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Wishing you winds of change which bring joy to your life.