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

How to Make Brazilian Cornmeal Cake With Guava Paste

1. Prepare the pan. Heat the oven to 350°F. Generously grease a 10-inch bundt or tube pan and dust it with flour or fine cornmeal.
2. Prepare the guava. Cut the guava paste into ½-inch cubes and toss them with 1 tablespoon of flour until coated. Set aside.
3. Blend the wet ingredients. In a blender or a large bowl with a whisk, combine the eggs, sugar, milk, oil and vanilla. Blend or whisk for 2 minutes, until smooth and slightly foamy.
4. Add the cornmeal and flour. Add the cornmeal, flour, salt and fennel seeds, and blend or whisk just until smooth.
5. Add the baking powder. Transfer the batter to a bowl if using a blender, and gently stir in the baking powder.
6. Layer the batter and guava. Pour about one-third of the batter into the pan and scatter half of the guava cubes over it. Add another third of batter, the rest of the guava, then the remaining batter.
7. Bake. Bake for 40 to 50 minutes, until golden brown, springy to the touch and a toothpick inserted into the cake (avoiding guava pieces) comes out clean.
8. Cool. Let the cake rest in the pan for 15 minutes, then run a thin knife around the edges and center and turn it out onto a plate.
9. Serve. Slice once slightly warm or at room temperature, with a cup of coffee or a glass of cold milk.

Tips for a Perfect Cornmeal Cake

• Grease the pan well, especially around the center tube. Melted guava loves to stick.
• Keep the cubes away from the edges of the pan so they do not caramelize against the metal.
• Do not overbake. Cornmeal cakes dry out quickly; start checking at 40 minutes.
• Let it cool before slicing so the guava pockets set and do not run.

Variations

For a cornmeal cake with cheese and guava, add ½ cup of finely grated Parmesan to the batter, a classic Brazilian combination called "Romeo and Juliet."

For a coconut cornmeal cake, replace half the milk with coconut milk and add ½ cup shredded coconut.

For a plain bolo de fubá, skip the guava and dust the top with powdered sugar and cinnamon.

How to Store This Cake

Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Warm slices for a few seconds in the microwave to soften the guava again. The cake freezes well, wrapped tightly, for up to 2 months.

Nutrition Information

One slice provides approximately 340 to 380 calories. These numbers are estimates and vary with the size of the slice and the amount of guava paste.

Final Thoughts

Brazilian cornmeal cake with guava paste is humble, golden and full of charm. It brings the warmth of a Brazilian country kitchen to your table and turns an ordinary afternoon into a small celebration.

Bake it for your next coffee visit, and watch your friends discover those sweet ruby pockets.

With love, from Grandma's kitchen ❤️