Brazilian Sweet Cornmeal Cake
Brazilian Sweet Cornmeal Cake is a classic golden cake made with fine cornmeal.It has a tender crumb and a delicate, comforting corn flavor.Milk, eggs, sugar, and butter create a rich yet light texture.Coconut adds a subtle tropical note to this traditional-style recipe.The cake is especially delicious with freshly brewed coffee or tea.Perfect for breakfast, afternoon snacks, celebrations, or dessert.
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ cup unsweetened shredded coconut
- ½ teaspoon fennel seeds, optional
Instructions
Prepare the Oven
- Preheat the oven to 350°F (175°C).Grease a 9-inch round cake pan or a similar-sized Bundt pan.Dust lightly with flour or cornmeal and shake out any excess.
Mix the Wet Ingredients
- In a large bowl, whisk together the melted butter and sugar.Add the eggs one at a time, whisking after each addition.Stir in the milk and vanilla extract.
Combine the Batter
- Gradually add the dry ingredients to the wet mixture.Stir gently until just combined.Avoid overmixing because excessive mixing can make the cake dense.
Transfer to the Pan
- Pour the batter into the prepared cake pan.Smooth the top gently with a spatula
Bake
- Place the cake in the preheated oven.Bake for approximately 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool
- Remove the cake from the oven and allow it to cool in the pan for approximately 10–15 minutes.Carefully transfer it to a wire rack.Allow it to cool further before slicing.
Serve
- Slice the cake and serve with freshly brewed coffee, tea, or warm milk.It is delicious slightly warm or at room temperature.
Notes
- Cornmeal: Fine cornmeal produces the smoothest cake texture.
- Fubá: Brazilian-style fubá can be used if available.
- Coconut: Coconut is optional but adds wonderful texture and flavor.
- Fennel: Fennel seeds provide a traditional aromatic touch.
- Milk: Whole milk gives the cake a richer crumb.
- Mixing: Don't overmix after adding the flour.
- Pan: A Bundt pan creates an attractive traditional presentation.
- Cooling: Allow the cake to cool before cutting for cleaner slices.