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Deliciously Simple Fub Cake Recipe

Deliciously Simple Fub Cake Recipe

Deliciously Simple Fubá Cake Recipe: A Brazilian classic with goiabada—easy, comforting, and full of flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups fine fubá (cornmeal)
  • 1 cup all-purpose wheat flour
  • 1 cup granulated sugar
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 tablespoon baking powder
  • 200 g goiabada (guava paste), cut into small cubes and lightly floured

Equipment

  • 9-inch round or square cake pan
  • Large mixing bowl
  • Whisk or hand mixer
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Parchment paper (optional)

Method
 

  1. Preheat your oven to 180°C (350°F) and grease a 9-inch round or square cake pan.
  1. Cut the goiabada into small, pea-sized cubes and toss them lightly in a bit of flour.
  1. In a large mixing bowl, crack the eggs and add the sugar, then beat until pale yellow and fluffy.
  1. Pour in the vegetable oil and milk, and gently whisk until combined.
  1. Slowly add the fubá and wheat flour a little at a time, mixing gently until no dry streaks remain.
  1. Sprinkle the baking powder over the batter and gently fold it in.
  1. Pour half the batter into the prepared pan, scatter half the floured goiabada cubes over it, then pour the rest of the batter on top followed by the remaining goiabada cubes.
  1. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  1. Let the cake cool in the pan for 15 minutes before unmolding onto a wire rack.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 4IUVitamin C: 2mgCalcium: 6mgIron: 6mg

Notes

Use room-temperature eggs and milk for a better texture. For a dairy-free version, substitute milk with almond, oat, or soy milk. You can replace eggs with unsweetened applesauce or flax “eggs” for a vegan option. Store the cake at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze individual slices wrapped in plastic and foil for up to 2 months.
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