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Bolo de Fuba (Cornmeal Cake)

A tender, lightly sweet Brazilian cornmeal cake with a moist, polenta-like crumb and a delicate hint of Parmesan, baked golden in a bundt or loaf pan. Simple pantry ingredients come together in one bowl.

65 minEasyServes 10280 cal/serving

BrazilianDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 1.5 cups fine yellow cornmeal (fubá)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1/4 cup finely grated Parmesan cheese
  • 1 tsp vanilla extract
  • 1 tbsp softened butter (for greasing pan)

Instructions

  1. 1

    Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan or a 9x5-inch loaf pan with 1 tbsp softened butter (for greasing pan), then dust with a little cornmeal.

  2. 2

    Whisk 1.5 cups fine yellow cornmeal (fubá), 1 cup all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt together in a large bowl.

  3. 3

    Add 4 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 1/4 cup finely grated Parmesan cheese, and 1 tsp vanilla extract to the dry ingredients. Whisk until a smooth, pourable batter forms.

  4. 4

    Pour the batter into the prepared pan and smooth the top.

  5. 5

    Bake for 40 to 45 minutes until the top is deep golden and a toothpick inserted in the center comes out clean.

  6. 6

    Let cool in the pan for 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

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Questions

How long does Bolo de Fuba (Cornmeal Cake) take?

As written, 65 minutes: 20 of prep and 45 of cooking. The longest single stretch is step 5 (45 minutes): "Bake for 40 to 45 minutes until the top is deep golden and a toothpick inserted in the center comes out clean."

What temperature do I cook Bolo de Fuba (Cornmeal Cake) at?

For Bolo de Fuba (Cornmeal Cake), the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 45 minutes, in step 5.

What should Bolo de Fuba (Cornmeal Cake) look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the top is deep golden and a toothpick inserted in the center comes out clean.

Is there a substitute for Parmesan in Bolo de Fuba (Cornmeal Cake)?

The entry for Bolo de Fuba (Cornmeal Cake) calls for 1/4 cup finely grated Parmesan cheese. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I make Bolo de Fuba (Cornmeal Cake) dairy-free?

Yes. The dairy in Bolo de Fuba (Cornmeal Cake) is 1 cup whole milk, 1/4 cup finely grated Parmesan cheese, 1 tbsp softened butter (for greasing pan). Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Bolo de Fuba (Cornmeal Cake) vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup whole milk, 1/4 cup finely grated Parmesan cheese, 1 tbsp softened butter (for greasing pan) and 4 large eggs. For fully plant-based entries, see the vegan dessert collection.

Can I freeze Bolo de Fuba (Cornmeal Cake)?

Yes. Store Bolo de Fuba (Cornmeal Cake) airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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