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."
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!😋
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Recipe
Easy Cornbread Bundt Cake
Equipment
Ingredients
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
Instructions
- 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.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
