Cornmeal Cake (Bolo de Fub)
If you’re looking for a delightful treat that’s simple, yet packs a punch of flavor, you’ve stumbled upon the perfect recipe! Cornmeal Cake, also known as Bolo de Fub, is a traditional Brazilian dessert that’s both comforting and satisfying. This cake is moist, lightly sweet, and has a unique texture thanks to the coarse yellow cornmeal. It’s perfect for breakfast, a snack, or even dessert. Let’s dive into this delicious recipe!
Why This Recipe Works
This Cornmeal Cake (Bolo de Fub) is a celebration of textures and flavors. The coarse cornmeal gives it a delightful graininess, while the addition of eggs and milk ensures a moist crumb. The melted butter adds richness, and the hint of Parmesan cheese introduces an unexpected savory note that balances the sweetness of the cake. Baking powder provides the lift, making every slice light and airy. This cake is not just easy to make; it’s incredibly versatile and can be enjoyed in various settings—from family gatherings to quiet afternoons with a cup of coffee.
Ingredient Rundown
To make this delectable Cornmeal Cake (Bolo de Fub), you’ll need the following ingredients:
- 3 cups skim milk – Adds moisture and helps bind the ingredients together.
- 4 large eggs – Provides structure and richness to the cake.
- 1-1/2 cups yellow cornmeal (coarse) – The star ingredient that gives the cake its unique flavor and texture.
- 1-1/2 cups granulated sugar – Sweetens the cake and enhances its flavor.
- 1-1/2 tbsp all-purpose flour – Aids in creating the right texture.
- 2-1/2 tbsp unsalted butter, melted – Adds richness and moisture.
- 1 tbsp baking powder – Provides leavening for a light texture.
- 2 tbsp grated Parmesan cheese – Adds a unique savory flavor that complements the sweetness.
- Baking spray – For greasing the baking pan to ensure easy release.
Equipment at a Glance
Before you get started, make sure you have the following equipment on hand:
- Mixing bowls – For combining your wet and dry ingredients.
- Whisk – To beat the eggs and mix the batter smoothly.
- Baking pan – A 9×13 inch pan works perfectly for this cake.
- Measuring cups and spoons – For accurate ingredient measurements.
- Spatula – Great for folding ingredients and scraping down the bowl.
Cornmeal Cake (Bolo de Fub) in Steps
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This is crucial for achieving the perfect bake.
Step 2: Prepare Your Pan
Spray your baking pan with baking spray to ensure the cake doesn’t stick. You can also line it with parchment paper for easy removal.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the skim milk, eggs, and melted butter. Whisk together until well combined.
Step 4: Combine the Dry Ingredients
In another bowl, mix together the cornmeal, granulated sugar, all-purpose flour, and baking powder. Stir to combine.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 6: Add Parmesan Cheese
Fold in the grated Parmesan cheese until evenly distributed throughout the batter. This will give the cake a delightful savory hint.
Step 7: Bake the Cake
Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy it plain, or with a dusting of powdered sugar for a touch of sweetness!
Quick Replacement Ideas
If you’re missing an ingredient or looking for alternatives, consider these replacements:
- Skim Milk: You can use any plant-based milk like almond or oat milk for a dairy-free option.
- Granulated Sugar: Coconut sugar or honey can be used for a different sweetness profile.
- Unsalted Butter: Substitute with coconut oil or a dairy-free butter alternative.
- Parmesan Cheese: Nutritional yeast can provide a cheesy flavor without dairy.
Steer Clear of These
When making your Cornmeal Cake (Bolo de Fub), it’s best to avoid the following:
- Using fine cornmeal, as it can lead to a dense texture.
- Overmixing the batter, which can make the cake tough.
- Substituting baking powder with baking soda without adjusting for acidity.
- Skipping the Parmesan cheese, as it adds a unique flavor that enhances the cake.
How to Store & Reheat
To keep your Cornmeal Cake (Bolo de Fub) fresh and delicious, follow these storage tips:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake, where it will last for about a week.
- To reheat, simply warm slices in the microwave for 10-15 seconds.
- Enjoy chilled or at room temperature for the best flavor experience.
Reader Q&A
Can I use white cornmeal instead of yellow cornmeal?
Yes, you can use white cornmeal, but the flavor and color of the cake may differ slightly. Yellow cornmeal typically gives a richer flavor and a vibrant appearance.
What can I serve with Cornmeal Cake (Bolo de Fub)?
This cake pairs wonderfully with a variety of toppings. You can serve it with fresh fruit, whipped cream, or a drizzle of honey for added sweetness.
Is this cake gluten-free?
This recipe is not gluten-free due to the all-purpose flour. However, you can substitute the flour with a gluten-free blend to make it suitable for gluten-free diets.
Can I freeze leftovers?
Absolutely! You can freeze the Cornmeal Cake (Bolo de Fub) by wrapping it tightly in plastic wrap and placing it in an airtight container. It will keep well for up to 3 months. Just thaw in the refrigerator before serving.
More from the Kitchen
If you loved this recipe, you might enjoy these other delightful treats:
Ready, Set, Cook
Now that you have the complete guide to making Cornmeal Cake (Bolo de Fub), it’s time to roll up your sleeves and get baking. This cake is not only delicious but also brings a little taste of Brazil to your kitchen. Whether you’re enjoying it with family and friends or savoring a slice alone, it’s guaranteed to bring a smile to your face. So gather your ingredients, follow the steps, and treat yourself to a slice of this delightful cake. Happy baking!
Cornmeal Cake (Bolo de Fub)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Spray your baking pan with baking spray.
- In a large mixing bowl, combine the skim milk, eggs, and melted butter. Whisk until well combined.
- In another bowl, mix together the cornmeal, granulated sugar, all-purpose flour, and baking powder. Stir to combine.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the grated Parmesan cheese until evenly distributed.
- Pour the batter into your prepared baking pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake for up to a week.
- To reheat, warm slices in the microwave for 10-15 seconds.
