
Easy Creamy Cornmeal Cake: A Simple and Delicious Recipe
Cornmeal cake, or *bolo de fubá* as it’s known in Brazil, is a comforting and incredibly versatile dessert. This version, *bolo de fubá cremoso* (creamy cornmeal cake), takes the traditional recipe to the next level with its unbelievably moist and decadent texture. It’s perfect for breakfast, afternoon tea, or a simple dessert. This recipe is designed to be easy, using readily available ingredients, and yielding consistently delicious results. Get ready to experience a cake that’s both rustic and refined, a true testament to the magic of simple ingredients.
## Why This Recipe Works
This creamy cornmeal cake stands out for several reasons:
* **Creamy Texture:** The combination of milk, oil, eggs, and cornmeal creates a smooth and luscious interior.
* **Easy to Make:** No fancy equipment or complicated techniques are required. It all comes together in a blender or with a simple whisk.
* **Versatile:** You can customize it with different toppings, such as guava paste (goiabada), coconut flakes, or a dusting of powdered sugar.
* **Gluten-Free Option:** Since it’s made primarily with cornmeal, it’s naturally gluten-free (though always check the labels of your ingredients to be sure).
* **Make-Ahead Friendly:** The cake can be made a day in advance and stored in the refrigerator.
## Ingredients You’ll Need
Before you begin, gather these ingredients. Accuracy in measurements is important for the best results:
* **2 cups (400ml) Milk:** Whole milk provides the richest flavor, but you can use 2% milk or even unsweetened almond milk for a lighter option. Avoid skim milk, as it may make the cake too dry.
* **4 Eggs:** Large eggs at room temperature will incorporate better into the batter and contribute to a lighter, fluffier cake.
* **1 cup (200g) Granulated Sugar:** Provides sweetness and contributes to the cake’s tender crumb. You can adjust the amount slightly to your preference.
* **1 cup (120g) Fine Cornmeal (Fubá Mimoso):** *Fubá mimoso* is a finely ground cornmeal that is commonly used in Brazil. If you can’t find it, use the finest cornmeal you can find. Avoid coarse cornmeal, as it will result in a gritty texture.
* **1/2 cup (60g) All-Purpose Flour:** Helps to bind the ingredients and adds structure to the cake. For a gluten-free version, substitute with a gluten-free all-purpose flour blend.
* **1/2 cup (120ml) Vegetable Oil:** Adds moisture and richness to the cake. You can use canola oil, sunflower oil, or any neutral-flavored oil.
* **1 tablespoon Baking Powder:** The leavening agent that makes the cake rise. Make sure your baking powder is fresh for the best results.
* **Pinch of Salt:** Enhances the flavors of the other ingredients.
* **Optional: 1/2 cup Grated Coconut (Fresh or Desiccated):** Adds flavor and texture. If using desiccated coconut, unsweetened is preferable.
* **Optional: 1 teaspoon Vanilla Extract:** Enhances the overall flavor profile.
## Equipment You’ll Need
* **Blender or Whisk:** For mixing the batter.
* **9-inch Round Cake Pan:** Or a similar-sized baking dish. You can also use a square or rectangular pan.
* **Parchment Paper (Optional):** For lining the cake pan to prevent sticking.
* **Mixing Bowls:** For combining ingredients (if not using a blender).
* **Measuring Cups and Spoons:** For accurate measurements.
## Step-by-Step Instructions
Follow these detailed instructions to create your own delicious creamy cornmeal cake:
**1. Prepare the Cake Pan:**
* Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly.
* Grease a 9-inch round cake pan (or your chosen baking dish) with butter or cooking spray. This will help prevent the cake from sticking.
* For extra insurance against sticking, line the bottom of the pan with a circle of parchment paper. Cut a circle of parchment paper to fit the bottom of the pan.
**2. Blend (or Mix) the Wet Ingredients:**
* **Using a Blender:** In a blender, combine the milk, eggs, sugar, oil, and vanilla extract (if using). Blend until smooth and well combined, about 1-2 minutes. This ensures a homogenous batter.
* **Using a Whisk:** In a large mixing bowl, whisk together the milk, eggs, sugar, oil, and vanilla extract (if using) until well combined. Make sure the sugar is mostly dissolved.
**3. Add the Dry Ingredients:**
* **Using a Blender:** Add the cornmeal, flour, salt, and baking powder to the blender. Pulse until just combined. Be careful not to over-blend, as this can develop the gluten in the flour and result in a tough cake. A few lumps are okay.
* **Using a Whisk:** In a separate bowl, whisk together the cornmeal, flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Again, be careful not to over-mix. A few lumps are fine.
**4. Add Coconut (Optional):**
* If you’re using grated coconut, gently fold it into the batter until evenly distributed. This adds a delightful flavor and texture.
**5. Pour Batter into Prepared Pan:**
* Pour the batter into the prepared cake pan, spreading it evenly. Use a spatula to ensure the batter reaches all corners of the pan.
**6. Bake the Cake:**
* Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around 35 minutes.
* The top of the cake should be golden brown and slightly firm to the touch.
**7. Cool the Cake:**
* Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set slightly and makes it easier to remove from the pan.
* After 10-15 minutes, carefully invert the cake onto a wire rack to cool completely. If you used parchment paper, peel it off.
**8. Serve and Enjoy:**
* Once the cake is completely cool, slice and serve. It’s delicious on its own, or you can add a topping of your choice.
## Tips for Success
* **Use Room Temperature Ingredients:** Room temperature eggs and milk will incorporate more easily into the batter, resulting in a smoother and more evenly textured cake.
* **Don’t Over-Mix:** Over-mixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Use Fresh Baking Powder:** Make sure your baking powder is fresh for the best leavening power. Test it by adding a teaspoon of baking powder to a half cup of hot water. If it fizzes vigorously, it’s still good to use.
* **Adjust Sugar to Taste:** If you prefer a less sweet cake, you can reduce the amount of sugar slightly.
* **Watch the Baking Time:** Ovens can vary, so keep an eye on the cake and adjust the baking time as needed. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
* **Cool Completely Before Slicing:** This will prevent the cake from crumbling.
## Variations and Topping Ideas
This creamy cornmeal cake is delicious on its own, but you can also customize it with different toppings and flavor variations:
* **Goiabada (Guava Paste):** A classic Brazilian pairing. Cut guava paste into small cubes and arrange them on top of the cake before baking, or serve the cake with slices of guava paste on the side.
* **Coconut Flakes:** Sprinkle shredded coconut flakes on top of the cake before baking, or toast them in a dry pan and sprinkle them on top after baking.
* **Powdered Sugar:** A simple and elegant topping. Dust the cooled cake with powdered sugar just before serving.
* **Cinnamon:** Add a teaspoon of ground cinnamon to the batter for a warm and comforting flavor.
* **Lemon or Orange Zest:** Add the zest of one lemon or orange to the batter for a bright and citrusy flavor.
* **Chocolate Chips:** Fold in 1/2 cup of chocolate chips to the batter for a decadent treat.
* **Anise Seeds:** A traditional addition in some variations. Add a teaspoon of anise seeds to the batter.
* **Dulce de Leche:** Drizzle dulce de leche over the cooled cake for an extra layer of sweetness and richness.
* **Cream Cheese Frosting:** For a richer dessert, top the cooled cake with a cream cheese frosting.
* **Berries:** Serve with fresh berries and a dollop of whipped cream.
## Serving Suggestions
This creamy cornmeal cake is perfect for:
* **Breakfast:** Serve with coffee or tea for a comforting start to the day.
* **Afternoon Tea:** A delicious accompaniment to tea or coffee.
* **Dessert:** A simple and satisfying dessert after a meal.
* **Snack:** A perfect treat for any time of day.
* **Potlucks and Gatherings:** Easy to transport and always a crowd-pleaser.
## Storage Instructions
* **Room Temperature:** Store the cooled cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe container. Thaw overnight in the refrigerator before serving.
## Nutritional Information (Approximate)
*Note: Nutritional information can vary based on specific ingredients and portion sizes.*
* Serving Size: 1 slice (1/12 of the cake)
* Calories: 250-300
* Fat: 12-15g
* Saturated Fat: 3-5g
* Cholesterol: 70-80mg
* Sodium: 150-200mg
* Carbohydrates: 30-35g
* Sugar: 15-20g
* Protein: 4-5g
## Gluten-Free Adaptation
To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check the labels of all your ingredients to ensure they are certified gluten-free.
## Conclusion
This easy creamy cornmeal cake is a delightful and versatile dessert that is sure to become a family favorite. Its simple ingredients and easy preparation make it perfect for any occasion. Whether you enjoy it plain or with a topping, this cake is a true crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of pure comfort!
Enjoy your *bolo de fubá cremoso*!