This Brazilian cornmeal cake with peanut candy topping (Bolo de Fubá com Paçoca) is the perfect blend of rustic comfort and sweet indulgence. Combining the classic texture of cornmeal cake with the irresistible flavor of paçoca—a traditional Brazilian peanut crumble—this recipe is a guaranteed crowd-pleaser.
Ingredients
- 2 cups whole milk
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 2 cups fine cornmeal (fubá)
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- Butter and flour for greasing the pan
- 2 cups crumbled peanut candy (paçoca)
- 1 cup creamy dulce de leche
Instructions
1. Preheat your oven to 350°F (180°C). Grease and lightly flour a 9-inch (24cm) bundt pan.
2. In a blender, combine the milk, oil, sugar, eggs, and cornmeal. Blend until the mixture is smooth and well-combined.
3. Transfer the batter to a large mixing bowl. Gently fold in the flour and baking powder using a large spoon until just incorporated.
4. Pour the batter into the prepared bundt pan and sprinkle half of the crumbled peanut candy over the top.
5. Bake for 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
6. Allow the cake to cool slightly before unmolding. Once cooled, drizzle with the creamy dulce de leche and top with the remaining crumbled peanut candy. Serve and enjoy!