Bolo de Fubá

Name: Bolo de Fubá
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 200 g cornmeal; 3 eggs; 200 ml milk; 80 ml oil; 150 g sugar; 1 tbsp baking powder

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Bolo de Fubá is a classic treat from Minas Gerais, a region known for its rich culinary tradition. Typically served during coffee hours, this cake is a staple in many Brazilian homes, embodying the warmth and generosity of a family table. The recipe, often passed down through generations, relies on intuition—salt is judged by hand, and fat is used liberally, capturing the essence of home-style cooking.

The cake boasts a tender crumb, with the cornmeal providing a subtle, rustic texture that pairs beautifully with its sweet, buttery notes. As you take a bite, the flavors meld into a comforting experience, each mouthful inviting you to savor the simple yet profound pleasure of Brazilian home baking.

Ingredients

200 gcornmeal
3eggs
200 mlmilk
80 mloil
150 gsugar
1 tbspbaking powder

Method

Start by bringing the 3 eggs and 200 ml of milk to room temperature. This will help them incorporate more smoothly into the batter, ensuring a uniform texture in your Bolo de Fubá. You can leave them out on the counter for about 30 minutes while you prepare the other ingredients.
In a large mixing bowl, combine 200 g of cornmeal and 150 g of sugar. Stir them together until they are well mixed. This dry mixture forms the base of your cake, giving it its characteristic texture and sweetness.
In a separate bowl, whisk the room temperature eggs until they are pale and frothy. Gradually add 80 ml of oil to the eggs, whisking continuously to create a smooth emulsion. This step helps to evenly distribute the fat throughout the batter, contributing to a moist and tender cake.
Slowly pour the 200 ml of milk into the egg and oil mixture, whisking gently to combine. The milk adds moisture and helps to bind the ingredients together, creating a smooth batter that will bake evenly.
Gradually add the wet mixture to the dry cornmeal and sugar mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; you want to maintain a light texture in the cake. The batter should be smooth but slightly thick.
Add 1 tbsp of baking powder to the batter and fold it in gently. This will help the cake rise and become fluffy as it bakes. Ensure that the baking powder is evenly distributed throughout the batter for an even rise.
Preheat your oven to 180°C (350°F). Grease a 22 cm (9-inch) round cake pan with butter or oil. Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
Bake the Bolo de Fubá in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked. This should take about 30-35 minutes, but rely on the visual and toothpick test for doneness.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling step helps the cake set and makes it easier to slice.
Serve the Bolo de Fubá at room temperature, ideally with a cup of coffee. The cake should have a slightly crumbly texture with a rich, buttery flavor, perfect for sharing with family and friends.