Bolo de Fubá - Brazilian Cornmeal Cake
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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.
Ingredients
1 tsp.
GOYA® Unsalted Stick Butter
1 cup
all-purpose flour, plus more for coating pan
1 tbsp.
baking powder
¼ tsp.
salt
1 cup
sugar
2
eggs
½ cup
GOYA® Vegetable Oil
1 cup
whole milk
Directions
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.
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Gigi Oliveira
Simple & delicious!
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