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.
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
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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.
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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.
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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.
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4
Pour the batter into the prepared pan and smooth the top.
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5
Bake for 40 to 45 minutes until the top is deep golden and a toothpick inserted in the center comes out clean.
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6
Let cool in the pan for 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.