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Loading...A beloved Brazilian countryside classic, this moist and tender sweet corn cake is made by blending fresh corn with milk, eggs, and butter for a custardy crumb. Slightly sweet with hints of vanilla and a crackly cinnamon-sugar top, it pairs perfectly with a cup of strong Brazilian coffee.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings10
Yield10 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 10 gFat
- 6 gSaturated Fat
- 44 gCarbs
- 2 gFiber
- 24 gSugar
- 6 gProtein
- 180 mgSodium
- 210 mgPotassium
- 85 mgCalcium
- 1.4 mgIron
- 3 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the batter
- 2 cups fresh corn kernels (about 3 medium ears) or frozen, thawed
- 1 cup whole milk
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal (fubá)
- 1 tbsp baking powder
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut (optional)
For the topping
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter, cut into small dots
Directions
- Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with butter, dust with flour, and line the bottom with a parchment round.
- In a blender, combine the corn kernels, milk, eggs, sugar, melted butter, and vanilla. Blend on high for 2-3 minutes until the mixture is smooth and slightly frothy.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt until evenly combined.
- Pour the blended wet mixture into the dry ingredients and gently fold with a spatula until just combined and no dry streaks remain; do not overmix. Fold in the shredded coconut if using.
- Pour the batter into the prepared pan, smoothing the top. Sprinkle evenly with the sugar and cinnamon, then dot the surface with small pieces of butter.
- Bake on the middle rack for 40-45 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then run a knife around the edge and invert onto a wire rack to cool slightly before serving warm or at room temperature.
- Serve in thick wedges, optionally with a dusting of powdered sugar, a spoonful of condensed milk, or a side of fresh tropical fruit.
Cook’s Notes
- For an ultra-rich version reminiscent of Brazilian festas juninas, swap half the milk for sweetened condensed milk and skip the cinnamon-sugar topping.
- If using canned corn instead of fresh, drain very well and rinse to remove excess sodium and starch before blending.
- Do not overmix once the wet and dry ingredients meet — a few small lumps are fine and keep the crumb tender.
- The cake keeps well in an airtight container at room temperature for 3 days, or refrigerated for up to 5 days; reheat briefly before serving.
- For a savory variation, reduce the sugar to 2 tablespoons, omit the topping, and fold in 1/2 cup crumbled queijo minas and 2 chopped scallions.
