If you’re looking for a delightful addition to your dessert repertoire, then look no further than Cornmeal Cake, or Bolo de Fub as it’s affectionately known. This Brazilian classic offers a unique texture and a subtly sweet flavor that will leave you wanting more. Made with simple ingredients, it’s a perfect treat for any occasion, be it a casual family gathering or a festive celebration.
With its golden crumb and hint of buttery richness, this cake is reminiscent of childhood memories and warm family kitchens. Let’s dive into why Cornmeal Cake deserves a spot in your baking rotation.
Why It Deserves a Spot
Cornmeal Cake is not just any cake; it’s a celebration of texture and flavor that highlights the humble cornmeal. It’s a versatile dessert that pairs beautifully with a cup of coffee or tea, making it ideal for brunch or an afternoon snack. The addition of grated Parmesan cheese elevates this cake, creating a delightful contrast between sweet and savory. Plus, it’s incredibly easy to make, which means you can whip it up even on a busy day.
Shopping List
- 3 cups skim milk: Adds moisture and richness to the cake.
- 4 large eggs: Essential for structure and binding.
- 1-1/2 cups yellow cornmeal (coarse): The star ingredient, providing texture and flavor.
- 1-1/2 cups granulated sugar: Sweetens the cake perfectly.
- 1-1/2 tbsp all-purpose flour: Helps with the overall structure.
- 2-1/2 tbsp unsalted butter (melted): Adds richness and moisture.
- 1 tbsp baking powder: Provides the necessary lift.
- 2 tbsp grated Parmesan cheese: A unique twist that adds a savory touch.
- Baking spray: For easy removal of the cake from the pan.
Kitchen Gear Checklist
- Mixing bowls: For combining ingredients.
- Whisk: To beat the eggs and mix the batter smoothly.
- Measuring cups and spoons: Accuracy in measuring ensures the best results.
- 9×13 inch baking pan: For baking the cake evenly.
- Cooling rack: To cool the cake before serving.
The Method for Cornmeal Cake (Bolo de Fub)
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your baking pan by spraying it generously with baking spray to ensure the cake releases easily after baking.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the 3 cups of skim milk and 4 large eggs until fully incorporated. Add the 2-1/2 tbsp melted unsalted butter and mix well.
Step 3: Mix Dry Ingredients
In a separate bowl, combine the 1-1/2 cups yellow cornmeal, 1-1/2 cups granulated sugar, 1-1/2 tbsp all-purpose flour, and 1 tbsp baking powder. Whisk them together until combined.
Step 4: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Add Parmesan
Fold in the 2 tbsp grated Parmesan cheese into the batter, ensuring it’s evenly distributed.
Step 6: Bake the Cake
Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a cooling rack to cool completely before slicing. Enjoy it warm or at room temperature!
Health-Conscious Tweaks
- Substitute skim milk with almond or oat milk for a dairy-free option.
- Use coconut oil instead of butter for a healthier fat alternative.
- Reduce sugar to 1 cup for a less sweet version.
- Incorporate ground flaxseed for added fiber and nutrients.
Slip-Ups to Skip
- Overmixing the batter can lead to a dense cake, so mix just until combined.
- Not checking the cake with a toothpick can result in undercooking; always check for doneness.
- Neglecting to spray the baking pan can cause the cake to stick.
- Using cornmeal that is too fine can affect the texture; coarser cornmeal is recommended.
Refrigerate, Freeze, Reheat
If you have leftovers, Cornmeal Cake can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in the oven at 350°F (175°C) for about 10 minutes before serving.
Your Questions, Answered
Can I use different types of cheese in this cake?
Absolutely! While Parmesan adds a unique flavor, you can experiment with other cheeses like Pecorino Romano or even a mild cheddar for a different taste profile.
What can I serve with Cornmeal Cake?
This cake pairs wonderfully with fresh fruit, a dollop of whipped cream, or even a scoop of vanilla ice cream. You can also enjoy it plain with a cup of coffee or tea.
Can I make this cake ahead of time?
Yes, you can make Cornmeal Cake a day in advance. Just store it properly in an airtight container at room temperature or in the fridge if your kitchen is warm.
Is it okay to add fruit to the batter?
Definitely! Adding fruits like blueberries or raspberries can enhance the flavor and texture of the cake. Just be sure to fold them in gently!
Make It Tonight
Now that you have all the information you need, it’s time to roll up your sleeves and make this delightful Cornmeal Cake (Bolo de Fub). With its simple ingredients and straightforward method, you’ll find that this cake is not only delicious but also satisfying to make. So gather your ingredients, preheat that oven, and enjoy the delightful aroma of this cake wafting through your home. Happy baking!
Cornmeal Cake (Bolo de Fub)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare your baking pan by spraying it generously with baking spray to ensure the cake releases easily after baking.
- In a large mixing bowl, whisk together the skim milk and eggs until fully incorporated. Add the melted unsalted butter and mix well.
- In a separate bowl, combine the yellow cornmeal, granulated sugar, all-purpose flour, and baking powder. Whisk them together until combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix; a few lumps are perfectly fine.
- Fold in the grated Parmesan cheese into the batter, ensuring it’s evenly distributed.
- Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a cooling rack to cool completely before slicing. Enjoy it warm or at room temperature!
Notes
- Substitute skim milk with almond or oat milk for a dairy-free option.
- Use coconut oil instead of butter for a healthier fat alternative.
- Reduce sugar to 1 cup for a less sweet version.
