Moist Cornmeal Cake with Heavy Cream
A tender, golden cornmeal cake with a slightly rustic crumb, enriched by heavy cream for an irresistibly soft texture. Inspired by the Brazilian bolo de fubá, this easy one-bowl cake is a crowd-pleaser for afternoon tea or a simple weeknight dessert.
🛒 Ingredients
8 servings
- 2 cups (300 g) fine cornmeal
- 1 cup (240 ml) neutral vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups (300 g) all-purpose flour, sifted
- 2 cups (400 g) granulated sugar
- ¾ cup (200 ml) heavy cream
- 1 tbsp baking powder
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch bundt pan or round cake pan.
- 2
In a stand mixer bowl, combine cornmeal and oil at medium speed. Add eggs one at a time, then vanilla extract, mixing until smooth and uniform.
- 3
Add sugar, sifted flour, and heavy cream. Start at low speed to bring the batter together, then gradually increase to medium-high until smooth and creamy.
- 4
Fold in the baking powder gently with a spatula using circular movements — do not overmix.
- 5
Pour batter into the prepared pan and bake 40–45 minutes, until deep golden on top. Test with a toothpick inserted in the center; it should come out clean and dry.
- 6
Cool in the pan for 10 minutes, then unmold onto a wire rack. Serve warm or at room temperature.
💡 Chef's Tip
Lightly toast the cornmeal in a dry skillet for 2 minutes before using to deepen its flavour. A pinch of lemon zest or a handful of shredded coconut makes a lovely variation.
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