Bolo de Fubá – Brazilian Cornmeal Cake

Name: Bolo de Fubá – Brazilian Cornmeal Cake
Prep time: 10M
Total time: 50M
Yield: 8 Servings
Cuisine: South America
Ingredients: 1 tsp. butter; 1 cup all-purpose flour, plus more for coating pan; 1 cup Fine Yellow Corn MealGOYA® Fine Yellow Corn Meal; 1 tbsp. baking powder; ¼ tsp. salt; 1 cup sugar; 2 eggs; ½ cup Vegetable OilGOYA® Vegetable Oil; 1 cup whole milk

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In Brazil, sweet cornmeal cake (called Bolo de Fubá) is a staple for breakfast or for an afternoon snack with coffee. In some homes, the cakes are made with cheese or coconut for a rich, dense consistency (commonly called Bolo de Fubá Cremoso). In this classic version, fine ground cornmeal encourages a delicate texture. As the cake cooks in the oven, it fills the kitchen with a sweet, warm aroma. Delicious slightly warm, or at room temperature, this light Brazilian Cornmeal Cake is not to be missed.

Total Time

50m

Prep Time:10m

Yields:8 Servings

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Ingredients

1 tsp.

butter

1 cup

all-purpose flour, plus more for coating pan

1 cup

GOYA® Fine Yellow Corn Meal

1 tbsp.

baking powder

¼ tsp.

salt

1 cup

sugar

eggs

½ cup

GOYA® Vegetable Oil

1 cup

whole milk

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Directions

Kitchen View

Step 1

Heat oven to 350°F. Butter and flour Bundt pan; set aside in refrigerator.

Step 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.

Step 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.