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Loading...A beloved Brazilian staple dating back to colonial Minas Gerais, this cornmeal cake combines finely ground yellow cornmeal with a touch of grated cheese for a tender, slightly custardy crumb. Sliced thin and served with strong coffee, it bridges breakfast and dessert with quiet, golden comfort.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings10
Yield10 slices
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 14 gFat
- 7 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 26 gSugar
- 8 gProtein
- 180 mgSodium
- 150 mgPotassium
- 110 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the batter
- 2 cups fine yellow cornmeal (fubá)
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/2 cups whole milk
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup finely grated Parmesan or Minas cheese
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon pure vanilla extract
For the pan
- 1 tablespoon butter, softened
- 2 tablespoons cornmeal for dusting
Directions
- Preheat the oven to 350°F (175°C). Brush a 9-inch tube pan or Bundt pan with softened butter and dust thoroughly with cornmeal, tapping out the excess so the cake releases cleanly after baking.
- In a large bowl, whisk the eggs and sugar vigorously for about 2 minutes until pale and slightly thickened, then stream in the melted butter and vanilla while whisking continuously.
- In a separate bowl, whisk together the fine cornmeal, flour, baking powder, salt, and grated cheese so the leavening and cheese are evenly dispersed.
- Alternate adding the dry mixture and the milk to the egg mixture in three additions, stirring gently with a spatula just until smooth; do not overmix or the crumb will turn tough.
- Pour the batter into the prepared pan, tap it once on the counter to release any air bubbles, and bake on the center rack for 40 to 45 minutes until a wooden skewer inserted in the middle comes out with only moist crumbs.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely before slicing with a serrated knife.
- Serve at room temperature in thin wedges with fresh coffee, hot chocolate, or a small dish of guava paste for spreading.
Cook’s Notes
- Use fine yellow cornmeal labeled 'fubá' if available; coarse polenta will give a gritty, heavy texture.
- The grated cheese is optional but traditional in Minas Gerais-style recipes and adds a subtle salty depth that balances the sweetness.
- For an even more custardy interior, let the batter rest for 15 minutes before baking so the cornmeal can hydrate fully.
- Dust the cooled cake with a light veil of cinnamon sugar for a festive finish, or fold 1/2 cup of softened guava paste cubes into the batter for pockets of fruity sweetness.
- Store leftovers wrapped at room temperature for up to 3 days; the flavor deepens noticeably on day two.
