Easy Cornbread Bundt Cake
This Brazilian Cornbread Bundt Cake with Guava Glaze, also referred to 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."
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Tools
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
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.
Make-Ahead
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.
Nutrition Facts
Easy Cornbread Bundt Cake
Amount per Serving
Calories
307
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Trans Fat
0.004
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
43
mg
14
%
Sodium
181
mg
8
%
Potassium
76
mg
2
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
21
g
23
%
Protein
3
g
6
%
Vitamin A
103
IU
2
%
Vitamin C
6
mg
7
%
Calcium
95
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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