This Brazilian Cornbread Bundt Cake with Guava Glaze, or Bolo de Fubá Con Goiabada in Portuguese, is a traditional Brazilian dessert. The showstopping cornbread cake features a moist, tender, and crumbly texture. In addition, it is studded with sweet pieces of guava and finished with guava glaze, making it the perfect accompaniment for a traditional afternoon "coffee break."
What is Cornbread Bundt Cake?
Cornbread Bundt Cake is a unique variation of cornbread with a cake-like texture. It combines cornmeal, flour, sugar, baking powder, oil (such as avocado oil), milk, eggs, and a pinch of salt. The batter is then mixed and poured into a Bundt pan. Guava paste cubes are added to the batter and baked until golden. A guava glaze made from guava paste and water is poured over the cake once it's done. The result is a moist and slightly sweet cake with pockets of guava flavor throughout. It can be enjoyed as a dessert or with savory dishes.
Cornbread Bundt Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Cake:
- All-purpose flour: Provides structure to the cornbread bundt cake recipe.
- Quaker yellow cornmeal: Adds a distinct corn flavor and texture to the cake.
- Granulated sugar: Sweetens the cake and contributes to its tenderness and moisture.
- Baking powder: Acts as a leavening agent to make the cake rise and become light and fluffy.
- Pure vanilla extract: Enhances the flavor of the cake with a warm, aromatic vanilla essence.
- Avocado Oil (or other oil/butter): Adds moisture and fat to the cake, resulting in a tender crumb.
- Whole milk: Provides moisture and contributes to the cake's richness.
- Large eggs: Bind the ingredients together and provide structure.
- Kosher salt: Enhances the overall flavor by balancing the sweetness and other flavors.
For the Filling:
- Guava paste: Adds a sweet and fruity flavor to the cake's center and provides a delightful filling.
For the Guava Glaze:
- Guava Paste: Adds a vibrant guava flavor and sweetness to the glaze.
- Water: Thins out the guava paste, creating a pourable glaze that can be drizzled over the cake.
Tools you'll need
- Stand Mixer or Mixer
- 12 cup Non Stick Bundt Cake
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
How to Make Cornbread Bundt Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F and set an oven rack in the middle. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess or spray with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour. Place the Guava cubes in a small bowl and sprinkle with about 1 tablespoon of all-purpose flour; toss so the Guava gets coated with the flour; set aside.
Whisk the cornmeal, flour, and baking powder in a large bowl. Combine the avocado oil, vanilla extract, salt, and sugar in a standing mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl. Add the eggs one at a time, mixing well between each addition.
Add the cornmeal mixture, alternating with the milk, until combined into a thick batter. Scrape the batter into the prepared pan using a rubber spatula and smooth the top. Randomly drop in the Guava cubes (shake off any excess flour) into the batter, and gently press to submerge into the batter.
Bake until the top is golden brown and the tester inserted into the middle of the cornbread bundt cake comes out clean, about 45 to 50 minutes.
How to Make Guava Glaze
Meanwhile, in a small saucepan over medium-high heat, combine the guava paste and water and bring it to a boil. Once it starts to boil, lower the heat to medium and stir well with a heatproof spatula until the guava paste dissolves entirely and becomes liquid.
Remove the cornbread bundt cake from the oven and immediately pour the Guava glaze over the cornbread bundt cake and let it cool to room temperature. Enjoy!😋
- Guava Paste: If you cannot find guava paste, you can substitute it with other fruit preserves or jams that complement the flavor of cornbread, such as strawberry or apricot preserves. Make sure to adjust the glaze recipe accordingly.
- All-Purpose Flour: If you prefer a gluten-free option, use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Follow the manufacturer's instructions for substitution ratios.
- Avocado Oil: Avocado oil can replace other neutral oils like vegetables, canola, or grapeseed. The purpose of the oil in the cornbread bundt cake recipe is to provide moisture, so choose an oil with a neutral flavor.
- Granulated Sugar: You can substitute granulated sugar with alternative sweeteners like coconut sugar, brown sugar, or maple syrup. Remember that the cake's flavor and texture vary slightly with different sweeteners.
- Nutty Variation: Add a crunchy texture and nutty flavor by incorporating chopped nuts into the batter. Walnuts or pecans would be excellent choices. Fold in about ½ cup of chopped nuts and the guava cubes.
- Citrus Zest: Add a burst of citrus flavor by incorporating the zest of an orange or a lemon into the batter. Mix the zest with the other wet ingredients to infuse the cake with a refreshing citrus aroma.
- Spiced Version: Enhance the warm and cozy flavors of the cake by adding spices such as ground cinnamon or nutmeg. Start with ½ teaspoon of your preferred spice and adjust according to your taste preferences.
- Cream Cheese Swirl: Create a marbled effect by adding a cream cheese swirl to the batter. Drop spoonfuls of softened cream cheese onto the batter and gently swirl it using a knife or toothpick before adding the guava cubes.
- Chocolate Twist: If you're a chocolate lover, mix some chocolate chips or chunks into the batter for a delightful chocolate and guava combination. Use semi-sweet, dark, or white chocolate, depending on your preference.
How to Serve
To serve the Cornbread Bundt Cake with Guava Glaze, ensure the cake has cooled completely. If desired, you can dust the top of the cake with powdered sugar for added sweetness and visual appeal. Next, slice the cake into individual portions using a sharp knife. Place each slice on a dessert plate or serving platter. Optionally, you can drizzle any remaining guava glaze over the slices for extra flavor and moisture.
This cake can be enjoyed as a delightful dessert or paired with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat. Serve the Cornbread Bundt Cake with Guava Glaze to your guests and savor the unique combination of cornbread's comforting flavors and the tropical twist of guava.
How to Store
Ensure it has completely cooled to room temperature. Once cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. This will help prevent it from drying out and keep it fresh. You can store the cake at room temperature for up to 2 days.
Cornbread Bundt Cake with Guava Glaze can be prepared ahead of time for convenience. You can make the cake a day in advance and store it at room temperature, tightly covered with plastic wrap, or in an airtight container. The guava glaze can also be made ahead of and stored separately in the refrigerator. When you're ready to serve, reheat the guava glaze gently on the stovetop or microwave until it becomes liquid again.
Pour the glaze over the cake, allowing it to soak in and enhance the flavors. The make-ahead option allows you to plan and prepare this delicious treat in advance, saving time and ensuring a moist and flavorful cornbread Bundt cake with a delightful guava twist.
How to Freeze
If you'd like to freeze the Cornbread Bundt Cake with Guava Glaze for future enjoyment, here's how you can do it. First, ensure that the cake is completely cooled to room temperature. Next, wrap the cake tightly with several layers of plastic wrap to prevent freezer burn and moisture loss. You can also place it in a resealable freezer bag for extra protection. Label the package with the date and contents for easy identification.
Place the wrapped cake in the freezer and store it for up to 3 months. When ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, reheat the guava glaze separately and pour it over the cake. This freezing method helps maintain the cake's texture and flavor, ensuring a delicious treat whenever you're ready to indulge.
Tips for Making The Best Cornbread Bundt Cake
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter a 9 by 13 nonstick sheet cake pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cornbread. Also, do not overmix — overworking the flour makes for tough results.
- Pour Cornbread Bundt Cake batter into the prepared pan: Pour the batter into the 9 by 13 nonstick sheet cake pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the cornbread pulling away from the pan's sides. When you get more practice, you can tell if the cornbread is done when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the cornbread bundt cake from the oven and let it cool in the pan on a wire rack until completely cool.
What is the secret to making moist cornbread bundt cake?
You can do a few things to ensure your cornbread bundt cake is moist and delicious. First, before mixing the batter, be sure to preheat your oven; this will help the cornbread cook more evenly and prevent it from drying. Second, don’t overmix the Cornbread Bundt Cake batter – overmixing can result in tough, dry cornbread. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
Can I use a different type of fruit for the filling or glaze?
You can experiment with different fruits for the filling or glaze. Feel free to try other fruit pastes or jams you enjoy, such as apricot, mango, or strawberry.
Can I make this recipe gluten-free?
You can use a gluten-free all-purpose flour blend as a substitute for the all-purpose flour. However, remember that gluten-free flours may behave differently, so the texture and taste of the cake may vary slightly.
Can I make the cake without the guava filling?
Absolutely! If you prefer, you can omit the guava filling altogether. The cake will still be delicious and can be enjoyed as a classic cornbread Bundt cake.
Can I use a different type of oil?
You can substitute the avocado oil with canola oil, melted unsalted butter, or vegetable oil. Choose an oil that you prefer or have on hand.
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How to Make Cornbread Bundt Cake
For the Cake:
- 1-½ cups all-purpose flour sifted
- 1-¼ cups Quaker yellow cornmeal
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon pure vanilla extract
- 1 cup Avocado Oil , canola oil, melted unsalted butter, or vegetable oil
- 1 cup whole milk , room temperature
- 3 large eggs , room temperature
- ¼ teaspoon kosher salt
For the Filling:
- 200 g Guava paste , cut into a 1-inch cube
- 1 tablespoon all-purpose flour
For the Guava Glaze:
- 150 g Guava Paste
- ¼ cup water
- Preheat the oven to 350°F and set an oven rack in the middle position.Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess or spray with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
- Place the Guava cubes in a small bowl and sprinkle with about 1 tablespoon of all-purpose flour; toss, so the Guava gets coated with the flour; set aside.
- In a large bowl, whisk together the cornmeal, flour, and baking powder. In a standing mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, combine the avocado oil, vanilla extract, salt, and sugar. Add the eggs one at a time, mixing well between each addition.
- Add the cornmeal mixture, alternating with the milk, until just combined into a thick batter. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Randomly drop in the Guava cubes (shake off to any excess flour) into the batter, and gently press to submerge into the batter.
- Bake until the top is golden brown and the tester inserted into the middle of the cornbread bundt cake comes out clean, about 45 to 50 minutes.
For the Guava Glaze:
- Meanwhile, in a small saucepan over medium-high heat, combine the guava paste and water and bring it to a boil. Once it starts to boil, lower the heat to medium and stir well with a heatproof spatula until the guava paste dissolves entirely and becomes liquid.
- Remove the cornbread bundt cake from the oven and immediately pour the Guava glaze over the Bolo de Fuba and let cool to room temperature.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.