Moist Brazilian Cornmeal Fubá Cake with Caramelized Apples

Bolo de fubá is… well, it’s a genuine Brazilian passion, and I have to admit I’m a fan too. It’s a combination of texture and flavor that’s just different for cakes. Fubá is a fine cornmeal that gives the cake a texture like nothing else, and when you pair that with the natural sweetness of apples, you get a perfectly balanced, wonderfully rustic result. I think this is one of those cakes that’s guaranteed to be a hit at any occasion!

A cake made with cornmeal turns out incredibly moist and fragrant. The texture is a bit more grainy, but honestly, I think that’s what makes it so much more interesting, reminds a lot (obviously with american cornbread). One of my issues with store bought cakes and most bakery cakes is that they’re all fluffy, all the same texture, all the same sponge. I like sponge cake, don’t get me wrong, but the same thing over and over gets a little dull. This cake, like most fubá cakes, is going to give you a texture that’s just so much more interesting. Let’s get to the recipe!

Moist Brazilian Cornmeal Fubá Cake with Caramelized Apples

Servings: 12
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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Who doesnt love a fluffy creamy cake, come onnnnnn, and this pairing with apple just make it even more moist and yummy! They always stamp my passport in Brazil ;D

Ingredients

Cornmeal – 180g (Fubá)
Flour – 90g
Sugar – 220g
Eggs – 3 L
Milk – 180ml
Oil – 120ml (Sunflower Oil)
Baking Powder – 1 Teaspoon
Salt – A Pinch (1/4 Teaspoon)
Apples – 3 Small (Gala Type)
Butter – For Greasing

Directions

Start by greasing a bundt pan with butter and then parchment paper. Preheat the oven to 180ºC (350ºF).

Begin by combining all the dry ingredients in a bowl, add the cornmeal, flour, sugar, baking powder, and salt, then mix well.

In a separate bowl, combine the liquid ingredients, the eggs, milk, and oil, whisk until creamy.

Combine the dry ingredients with the liquid ingredients and mix until smooth, easy peasy.

Peel and thinly slice the apples (if you think they are oxidizing too much, mix with the sliced apples a few drops of lemon juice).

Pour the batter into the prepared pan, cover with the apple slices, and bake in the preheated oven.
Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, let it cool, and then unmold. Enjoy!

Notes & Tips: This cake holds up really well and can be sliced and frozen individually. When you want a slice, take it out of the freezer and let it thaw naturally, it will turn out perfect, if you want it warmer, pop the slice in the toaster, it comes out almost like it just left the oven.

If you can’t find fubá at the supermarket, you can substitute it with fine cornmeal (not the coarse cornmeal used for like Portuguese broa bread). The result won’t be exactly the same (Fubá is a specific type of fine cornmeal), but it will still be delicious.

Since this is a denser cake, don’t rush it, it’s better to bake it at a lower temperature for longer than to speed up the process and risk it staying raw in the center or burning on the outside.

Try to slice the apples as evenly and thinly as possible, about 2 to 3 millimeters, so they cook through at the same rate as the batter around them and don’t leave raw pockets on top. Btw a firmer, slightly tart apple like Granny Smith or Fuji holds its shape better during baking than a softer variety, which tends to turn more mushy, i used the Portuguese Gala apples.

Room temperature eggs and milk blend into the batter much more evenly than cold ones straight from the fridge, and that helps the cake rise more evenly too.

Don’t skip the parchment paper on the bottom of the pan even if it’s well buttered, fubá cake batters can be a bit sticky, and this cake is dense enough that a stuck bottom is problematic (a really sticky cake, you might have to ruin a couple of slices to take the cake out).

If you like a little extra sweetness and shine on top, a light dusting of sugar or cinnamon sugar over the apple slices before baking, caramelizes nicely and adds a bit of crunch, i didst add it because one of my friends was on a “diet” and i wanted to share a sweet that was not that caloric.

Also let the cake cool for at least 10 to 15 minutes in the pan before unmolding, this cake is moist and delicate right out of the oven, and unmolding too soon can cause it to break.

This recipe for Moist Brazilian Cornmeal Fubá Cake with Caramelized Apples was originally created on BakeAfter.com. Esta receita de Bolo Brasileiro de Fubá com Maçã foi publicada em português no Iguaria.com.