Brazilian Cornmeal Cake (Bolo de Fubá)
Slightly sweetened cornmeal cake that is very typical in Brazil and usually served with afternoon coffee or tea. This is a staple in my house! This recipe can be modified with a variety of inclusions like diced guava paste, anise seed, shredded coconut, grated parmesan or substituting the milk fully or partially with coconut milk. Included here is the classic version.
You will need a fluted cake pan (like a Bundt pan though straight edge is best).
Ingredients
- – 1 1/4 cups yellow cornmeal fine ground
- – 1 cup all-purpose flour
- – 1 cup sugar
- – 1 tbsp baking powder
- – 1/4 tsp salt
- – 1 cup milk can be fully or partially substituted with coconut milk
- – 2 eggs
- – 1/2 cup vegetable oil
Instructions
- Prepare cake pan by buttering and flouring the pan. Preheat oven to 350F. If your pan is dark, consider using a lower temperature of 325F. This may extend the baking time, however.
- Whisk cornmeal, flour, baking powder and salt.
- Separately whisk eggs and sugar until sugar is dissolved. Add oil, then milk and whisk until combined.
- Add the dry ingredients to the wet ingredients. Mix with a whisk or spatula until combined.
- Bake in preheated oven for about 30 minutes. Check for doneness by inserting a toothpick for cake tester into the cake.
Tried this recipe?Let us know how it was!