With all the world cup fever going on I thought I should get into the spirit somehow. I’m not much of a soccer/football fan, but I did hear about what a rough game Brazil had against Germany (and then the Netherlands), so in their honor I decided to do some Brazilian baking.
I found a few recipes in Portuguese for a cake called “Bolo de Fuba” (which almost sounds like football to me) which translates to Corn Meal Cake. I’ve made some cakes that use cornmeal in the past, but the method for this one is very different. You actually make it in a blender!
I just had to try it. With the help of Google translate I was able to figure out what the recipes said. Below is the combined result, and it came out wonderful. This has to be the fasted cake recipe I’ve ever made. It’s not overly sweet so it works great as a breakfast cake or an afternoon snack.
There really aren’t many steps. As with most cakes you first preheat the oven and grease the pan. I used a large bundt pan sprayed with baking spray that contains flour. Use a pastry brush to spread it into all the nooks and crannies.
Next get our a large blender or food processor. Dump in each ingredient in order (milk, canola oil, eggs, sugar, all purpose flour and cornmeal). Process for 30-60 seconds until smooth. You may need to use a spatula to scrap the sides if it doesn’t mix evenly.
Finally, add the baking powder and process again for about 15 seconds. Pour the batter into the prepared pan and smooth out. I always like to tap the pan on the counter a few times to get out any air bubbles. This is especially good if your bundt pan has a lot of detail since it helps get the batter into every last crevice.
Bake at 350 for about 45-55 minutes, depending on how accurate your oven is, or until a toothpick comes out clean. Let cool on a wire rack for 10 minutes then un-mold onto the cooling rack. This cake tastes good either warm or cold so you can server right away or store in an airtight container in the fridge. I like to dust it with powdered sugar before serving.
- 2 cups (16.5 ounces) milk (I use 2%)
- 1 cup (8 ounces) canola oil
- 3 large eggs
- 1½ cups (10.9 ounces) sugar
- 2 cups (9.5 ounces) fine cornmeal (dip & sweep method)
- 1 cup (4.8 ounces) of All-purpose flour (dip & sweep method)
- 1 Tablespoon baking powder
- ½ - 1 cup shredded coconut (optional)
- Preheat the oven to 350F degrees. Spray a large Bundt pan with non-stick spray (preferably the kind with flour for baking) and spread it around using a pastry brush.
- In a large blender or food processor add all of the ingredients in order except for baking powder and coconut (milk, oil, eggs, sugar, cornmeal and flour).
- Process for 30-60 seconds until smooth. You may need to scrap the sides of the blender a few times to evenly incorporate the ingredients.
- Add the optional coconut and process again for 10-20 seconds, then add the baking powder and process for another 10-15 seconds.
- Pour the batter into the prepared pan. Tap it on the counter a few times to get out any air bubbles. Bake for 45-55 minutes or until a toothpick comes out clean.
- Cool on a rack for 10 minutes, then unmold. Allow to cool before serving or store in an airtight container in the refrigerator.