Brazilian Cornmeal Cake With Guava Paste: Golden, Tender and Studded With Sweet Ruby Jewels

Cut a slice, and little red jewels appear in the golden crumb.

Those are pieces of guava paste, melted into soft, sweet pockets during baking. Paired with the gentle corn flavor of the cake, they make every bite taste like a warm afternoon on a Brazilian farm.

The Cake Every Brazilian Grandmother Knows

Bolo de fubá, or cornmeal cake, is one of the most traditional cakes in Brazil. It is the cake of country kitchens, of afternoon coffee with the neighbors, of rainy days and family visits. Simple, golden and fragrant, it is often baked in a ring pan and served plain, without any frosting at all.

When you add guava paste, called goiabada, it becomes something extra special. Goiabada is a thick, sweet fruit paste made from guavas and sugar, and in Brazil it is famously paired with cheese and corn. As the cake bakes, the little cubes soften into jammy, ruby-red pockets that contrast beautifully with the tender, slightly crumbly cornmeal.

This version is made with an easy cup-measure method, so you do not need a scale or any fancy equipment. The cornmeal gives a lovely texture and a soft yellow color, while milk and oil keep the crumb moist and fluffy.

It is the kind of cake you bake when friends are coming for coffee and you want something homemade, comforting and just a little bit different from the usual.

Let me tell you where to find guava paste and what else you will need.