Brazilian
👍 Beginner Friendly
15 mineasy
BrazilianBreakfast
Recipe Story
origins & traditionsBolo de Fubá com Goiabada is a cherished recipe from the Brazilian countryside, where cornmeal cakes have been a breakfast staple for generations. This homestyle dessert-breakfast hybrid features fine yellow cornmeal creating a tender, slightly grainy crumb that pairs beautifully with pockets of melted guava paste throughout. The cake rises golden and fragrant, with a delicate sweetness that is never overwhelming. Traditionally served warm with fresh butter or a cup of strong Brazilian coffee, this recipe represents the heart of Brazilian comfort food. The combination of fubá and goiabada is a classic pairing known as Romeu e Julieta in Brazilian cuisine, celebrating the marriage of cheese and guava, though this cake version focuses on the sweet element. Perfect for family gatherings or a leisurely weekend morning, each slice offers a taste of Brazilian heritage and the simple pleasures of home baking.
Instructions
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Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan with butter and dust lightly with cornmeal to prevent sticking.
In a large mixing bowl, cream together the softened butter and sugar using a wooden spoon or hand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Stir in the vanilla extract until evenly distributed throughout the batter.
Pour half of the batter into the prepared cake pan, spreading it evenly.
Cut the guava paste into small cubes (about 1/2 inch) and distribute half of them over the batter in the pan.
Pour the remaining batter over the guava layer and smooth the top. Scatter the remaining guava paste cubes on top.
Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove from oven and let cool in the pan for 10 minutes before transferring to a cooling rack.
Slice and serve warm or at room temperature.
Bolo de Fubá com Goiabada
5.0 (21)
A traditional moist cornmeal cake layered with sweet guava paste, this beloved morning treat combines the rustic texture of fubá with the tropical sweetness of goiabada for an authentic taste of rural Brazil.
easy
1h
8 servings
Ingredients
0 of 9 checked
Wet Ingredients
- 113 grams Butter, softened
- 3 pieces Eggs, room temperature
- 1 cups Milk
- 1 teaspoons Vanilla Extract
Dry Ingredients
- 200 grams Honey
- 1 1/2 cups Flour, sifted
- 1 cups Oats, finely ground
- 1/2 teaspoons Salt
Filling
- 200 grams Guava, cubed
Chef Tips
expert advice•For the best texture, use fine cornmeal (fubá mimoso) rather than coarse cornmeal.
•The cake can be made in a bundt pan for a more impressive presentation—just increase baking time by 5-10 minutes.
•For extra moisture, brush the warm cake with a simple syrup made from equal parts sugar and water.
•This cake actually improves after a day as the flavors meld together.
Variations & Substitutions
make it your own•If you cannot find guava paste, you can substitute with quince paste or fig jam.
•Some families add a tablespoon of grated Parmesan cheese to the batter for a savory-sweet variation.
Serving & Pairings
what goes well•Serve with a dollop of cream cheese or ricotta for an authentic Brazilian experience.
Storage & Reheating
keeping it freshStorage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The guava paste will firm up when cold but softens again at room temperature. Can be frozen, well-wrapped, for up to 2 months.
Reheating
Reheat individual slices in the microwave for 15-20 seconds, or warm the whole cake in a 300°F oven for 10-12 minutes. The guava paste will become wonderfully melty when reheated.
