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Bolo de Fubá - Brazilian Cornmeal Cake
Prep time: 10 min.
Total time: 50 min.
1 tsp. butter
1 cup all-purpose flour, plus more for coating pan
1 cup GOYA® Fine Yellow Cornmeal
1 tbsp. baking powder
¼ tsp. salt
1 cup sugar
½ cup GOYA® Vegetable Oil
1 cup whole milk
|1.||Heat oven to 350°F. Butter and flour Bundt pan; set aside in refrigerator.|
|2.||In medium mixing bowl, whisk together flour, cornmeal, baking powder and salt until thoroughly combined; set aside. In separate medium mixing bowl, whisk together sugar and eggs until eggs are pale yellow. Add vegetable oil, and then milk, whisking to combine. Add reserved flour mixture, whisking until smooth.|
|3.||Pour batter into reserved pan. Bake cake until beginning to pull away on sides of pan and thin knife inserted into center comes out clean, about 30 minutes. Transfer to wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely.|