📝 About This Recipe
Transport your kitchen to the rolling hills of Minas Gerais with this quintessential Brazilian cornmeal cake. Known for its delicate crumb and comforting aroma, Bolo de Fubá is a staple of 'café da manhã' (breakfast) and 'café da tarde' (afternoon tea) across Brazil. This version achieves the perfect balance of rustic texture and moist tenderness, elevated by a hint of aromatic fennel seeds and savory parmesan cheese.
🥗 Ingredients
Dry Ingredients
- 2 cups Fine yellow cornmeal (fubá mimoso) (sifted)
- 1 cup All-purpose flour (sifted)
- 1 1/2 cups Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Fennel seeds (erva-doce) (optional but traditional)
Wet Ingredients
- 3 pieces Large eggs (at room temperature)
- 1 cup Whole milk (slightly warmed)
- 3/4 cup Vegetable oil (can substitute with melted butter)
- 1/2 cup Coconut milk (adds richness and moisture)
- 1 teaspoon Vanilla extract
The Secret Brazilian Twist
- 1/2 cup Grated Parmesan cheese (finely grated for a savory depth)
- 1 tablespoon Butter (for greasing the pan)
- 1 tablespoon Cornmeal (for dusting the pan)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position the oven rack in the center for even heat distribution.
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2
Generously grease a 9 or 10-inch tube pan (Bundt pan) with butter. Dust the inside with a tablespoon of cornmeal, tapping out the excess; this creates a beautiful, rustic golden crust.
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3
In a large mixing bowl, whisk together the sifted fine cornmeal, all-purpose flour, sugar, and salt until well combined.
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4
In a separate medium bowl, or using a blender for extra fluffiness, beat the eggs until light and frothy (about 2 minutes).
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5
Slowly pour the vegetable oil, whole milk, coconut milk, and vanilla extract into the egg mixture, whisking constantly to emulsify the liquids.
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6
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or whisk, fold gently until just combined—do not overmix or the cake will be tough.
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7
Fold in the grated Parmesan cheese and the fennel seeds. The cheese adds a subtle savory note that defines authentic Brazilian cornmeal cakes.
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8
Finally, sprinkle the baking powder over the batter and fold it in very gently until no white streaks remain.
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9
Pour the batter into the prepared pan. It should be relatively thin, which is normal for this style of cake.
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10
Bake for 40 to 45 minutes. You’ll know it’s ready when the top is golden brown and a wooden skewer inserted into the center comes out clean.
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11
Place the pan on a wire rack and let the cake cool for at least 15-20 minutes. This allows the structure to set so it doesn't crumble when inverted.
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12
Run a thin knife around the edges and center tube, then carefully invert the cake onto a serving plate. Let it cool completely before slicing for the best texture.
💡 Chef's Tips
Always use 'Fubá Mimoso' (fine cornmeal); coarse cornmeal will result in a gritty, unpleasant texture. Room temperature eggs and slightly warm milk ensure the batter emulsifies perfectly for a soft crumb. If you prefer a 'Bolo de Fubá Cremoso' (creamy version), increase the milk by 1 cup and add 2 tablespoons of cornstarch. Don't skip the fennel seeds! They provide the signature 'farmhouse' aroma that is nostalgic for every Brazilian. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for up to a month.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted butter or 'Requeijão' (Brazilian cream cheese). Pair with a strong, hot 'Cafezinho' (black Brazilian coffee) for the ultimate afternoon treat. Top with a simple guava paste glaze (melted Goiabada with a splash of water) for a 'Romeo and Juliet' flavor profile. Enjoy alongside a slice of mild white cheese, like Queso Fresco or Monterey Jack. Serve as part of a breakfast spread with fresh papaya and tropical fruit juices.