📝 About This Recipe
Straight from the heart of Brazil’s countryside, this Bolo de Fubá is the quintessential 'Comida Mineira' comfort food. It features a delicate, golden crumb with the rustic texture of fine cornmeal, balanced by the aromatic warmth of fennel seeds and a hint of salty Parmesan. Perfectly moist and not overly sweet, it is the ultimate companion for a slow afternoon coffee break.
🥗 Ingredients
Dry Ingredients
- 2 cups Fine cornmeal (Fubá mimoso) (sifted)
- 1 cup All-purpose flour (provides structure)
- 2 cups Granulated sugar
- 1 tablespoon Baking powder (freshness is key)
- 1 teaspoon Fennel seeds (Erva-doce) (optional but highly traditional)
- 1/2 teaspoon Salt (fine sea salt)
Wet Ingredients
- 1 cup Whole milk (at room temperature)
- 1 cup Vegetable oil (neutral oil like canola or sunflower)
- 3 Large eggs (at room temperature)
- 1/2 cup Grated Parmesan cheese (finely grated for a savory depth)
For the Pan
- 1 tablespoon Unsalted butter (for greasing)
- 2 tablespoons Fine cornmeal (for dusting the pan)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Position a rack in the center of the oven for even heat distribution.
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2
Generously grease a 9 or 10-inch tube pan (Bundt pan) with butter. Dust the surface with cornmeal instead of flour; this creates a beautiful, crunchy golden crust.
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3
In a medium bowl, whisk together the sifted cornmeal, all-purpose flour, and salt. Set aside.
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4
In a blender (the traditional Brazilian method) or a large mixing bowl, combine the eggs, vegetable oil, and sugar.
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5
Blend or whisk vigorously for about 3 minutes until the mixture is pale, frothy, and the sugar has mostly dissolved.
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6
Add the milk and the grated Parmesan cheese to the wet mixture. Blend for another 30 seconds to incorporate.
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7
Pour the wet mixture into a large mixing bowl. Gradually fold in the dry flour/cornmeal mixture using a spatula or whisk.
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8
Mix gently until just combined. Be careful not to overmix, which can make the cake tough.
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9
Gently stir in the fennel seeds and the baking powder by hand until evenly distributed through the batter.
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10
Pour the batter into the prepared tube pan. The batter will be relatively thin, which is normal for this style of cake.
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11
Bake for 40 to 45 minutes. You'll know it's ready when the top is golden brown and a toothpick inserted into the center comes out clean.
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12
Remove from the oven and place the pan on a wire rack. Let the cake cool in the pan for 15-20 minutes.
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13
Carefully run a thin knife around the edges and the center tube, then invert the cake onto a serving plate.
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14
Allow the cake to cool completely before slicing to let the crumb set, though it is delicious while still slightly warm.
💡 Chef's Tips
Use 'Fubá Mimoso' (fine cornmeal) rather than coarse grits to ensure a soft, cake-like texture. Don't skip the fennel seeds; they provide the signature 'farmhouse' aroma authentic to Minas Gerais. Ensure your eggs and milk are at room temperature to prevent the batter from curdling and to help it rise evenly. If you prefer a 'creamy' center (Bolo de Fubá Cremoso), you would use more milk, but for this traditional version, the Parmesan provides the perfect moisture balance. Store leftovers in an airtight container at room temperature for up to 3 days; it actually tastes better the next day!
🍽️ Serving Suggestions
Serve warm with a generous smear of salted butter or a slice of 'Queijo Minas' (fresh white cheese). Pair with a strong, filtered Brazilian 'Cafezinho' (black coffee) for the authentic afternoon experience. Drizzle with a warm guava paste (Goiabada) sauce for a classic 'Romeo and Juliet' flavor profile. Enjoy as a rustic breakfast alongside fresh tropical fruits like papaya or mango. Serve with a dollop of whipped cream and a sprinkle of cinnamon for a more refined dessert presentation.