Brazilian Cornmeal Cake with Guava Paste is a comforting homemade dessert that brings together two ingredients deeply loved in Brazilian baking: cornmeal and guava paste. Known in Brazil as Bolo de Fubá com Goiabada, this traditional cake is especially popular during afternoon coffee breaks, family gatherings, and the June festivities known as Festas Juninas.
What makes this cake special is the contrast between its soft, slightly crumbly cornmeal texture and the sweet, fruity pieces of guava paste hidden throughout the batter. As the cake bakes, the guava becomes tender and creates delicious pockets of flavor in every slice.
The recipe is simple enough for everyday baking but distinctive enough to introduce your family and friends to a classic Brazilian treat. It pairs beautifully with coffee, tea, or a glass of cold milk.
If you enjoy homemade cakes that are not overly complicated, this Brazilian favorite is worth adding to your recipe collection.
What Makes Brazilian Cornmeal Cake Special?
Cornmeal cake has a long history in Brazilian home cooking. Corn is an important ingredient in many traditional Brazilian dishes, and fubá, a finely ground cornmeal, is commonly used in cakes, breads, porridges, and other recipes.
Unlike American cornbread, which is often served as a savory side dish, Brazilian cornmeal cake is usually sweet. It typically has a delicate corn flavor, a soft crumb, and sometimes a touch of fennel or coconut.
Adding guava paste, known as goiabada, makes the cake even more interesting. Goiabada is a thick, sweet guava confection that can be sliced, melted, or used as a filling. When baked inside the cake, it becomes soft and slightly jam-like.
The result is a dessert that combines traditional flavors with an appealing texture.
Ingredients
For the Cake
- 1 cup fine cornmeal (fubá)
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon fennel seeds (optional)
For the Guava Filling
- 7 ounces guava paste, cut into small cubes
- 1 tablespoon all-purpose flour, for coating the guava pieces
For the Optional Topping
- 3 ounces guava paste
- 2 tablespoons water
- 1 tablespoon lemon juice (optional)
Equipment You Will Need
- One 9-inch round cake pan or a similar-sized baking pan
- Large mixing bowl
- Medium mixing bowl
- Whisk or electric mixer
- Rubber spatula
- Measuring cups and spoons
- Small saucepan
- Wire cooling rack
- Toothpick or cake tester
Step-by-Step Instructions
1. Prepare the Oven and Baking Pan
Preheat your oven to 350°F (180°C).
Grease a 9-inch round cake pan with butter or cooking spray. Dust it lightly with flour, or line the bottom with parchment paper.
Preparing the pan before making the batter helps prevent sticking and makes it easier to remove the cake after baking.
2. Prepare the Guava Paste
Cut the guava paste into small cubes, approximately 1/2 inch in size.
Place the cubes in a small bowl and sprinkle them with one tablespoon of flour. Toss gently until the pieces are lightly coated.
This helps reduce the tendency of the guava pieces to sink to the bottom of the cake during baking.
Set aside while you prepare the batter.
3. Mix the Wet Ingredients
In a large bowl, beat the eggs and sugar until the mixture becomes lighter and slightly fluffy.
Add the vegetable oil, milk, and vanilla extract. Whisk until everything is well combined.
You can use an electric mixer or a regular hand whisk. The mixture should look smooth and uniform.
4. Add the Dry Ingredients
In another bowl, combine the cornmeal, all-purpose flour, salt, and fennel seeds if using.
Gradually add the dry ingredients to the wet mixture. Stir gently until the batter is smooth and no large pockets of dry flour remain.
Finally, add the baking powder and fold it into the batter.
Avoid overmixing. Too much stirring can make the cake heavier and less tender.
5. Add the Guava Paste
Pour half of the batter into the prepared cake pan.
Distribute approximately half of the guava cubes over the surface. Add the remaining batter, then arrange the rest of the guava pieces on top.
Some pieces may remain visible on the surface, while others will become embedded in the cake as it rises.
For a more even distribution, you can gently press a few of the pieces into the batter with a spoon.
6. Bake the Cake
Place the pan in the preheated oven and bake for approximately 35–45 minutes.
The cake should become golden on top, and the center should be fully set.
Insert a toothpick into a section without a guava cube. If it comes out clean or with a few dry crumbs, the cake is ready.
If the top browns too quickly, loosely cover it with aluminum foil during the final minutes of baking.
Remove the cake from the oven and let it rest in the pan for about 10–15 minutes before transferring it to a wire rack.
Allow it to cool before adding the optional topping.
7. Prepare the Guava Topping
For an extra layer of guava flavor, place the remaining guava paste and water in a small saucepan.
Heat over low heat, stirring continuously until the guava paste melts into a smooth sauce.
Add the lemon juice if you want a slightly brighter flavor. If the mixture becomes too thick, add a little more water until it reaches a spreadable consistency.
Drizzle or spread the sauce over the cooled cake.
Let it set for a few minutes before slicing.
Tips for a Perfect Cornmeal Cake
Use fine cornmeal. Brazilian fubá is generally finely ground, which helps produce a softer cake. Coarse cornmeal creates a grainier texture and may require a different recipe.
Cut the guava paste into small pieces. Large chunks can become heavy and sink toward the bottom. Smaller cubes distribute more evenly.
Coat the guava with flour. This simple technique helps the fruit pieces remain better distributed throughout the batter.
Do not overmix. Stir just until the ingredients are incorporated. This helps keep the cake tender.
Allow the cake to cool before slicing. The guava paste becomes very hot during baking. Cooling also helps the cake hold its shape.
Choose good-quality guava paste. The flavor of the goiabada is important. A good-quality product should have a rich guava taste and a firm consistency.
Delicious Variations
One of the best things about this recipe is how easily you can adapt it.
- Coconut Cornmeal Cake: Add 1/2 cup of shredded coconut to the batter for a tropical flavor.
- Creamy Cornmeal Cake: Replace part of the milk with coconut milk for a richer texture.
- Guava Swirl Cake: Melt the guava paste with a little water and swirl it through the batter before baking.
- Fennel Cornmeal Cake: Add one teaspoon of fennel seeds for a more traditional Brazilian flavor.
- Cheese and Guava Cake: Add small cubes of mild cheese along with the guava paste for a sweet-and-savory combination inspired by the Brazilian pairing Romeu e Julieta.
- Orange Cornmeal Cake: Add one tablespoon of orange zest to bring a fresh citrus aroma to the cake.
How to Serve Brazilian Cornmeal Cake
This cake is delicious at room temperature and pairs especially well with freshly brewed coffee.
For a traditional Brazilian-style afternoon snack, serve a slice with black coffee or a cappuccino. The slight bitterness of coffee balances the sweetness of the guava paste.
You can also serve it with:
- A glass of cold milk
- Unsweetened black tea
- Fresh fruit
- A small scoop of vanilla ice cream
- A spoonful of whipped cream
For celebrations, arrange slices on a serving platter and add a light drizzle of melted guava paste.
How to Store the Cake
Allow the cake to cool completely before storing it.
Keep it in an airtight container at room temperature for up to 2 days, provided the environment is cool and dry. For longer storage, refrigerate it for approximately 4–5 days.
If refrigerated, let each slice sit at room temperature for a few minutes before serving. You can also warm a slice briefly in the microwave to soften the guava pieces.
To freeze the cake, cut it into individual portions and wrap each piece tightly in plastic wrap. Place the portions in a freezer-safe container and freeze for up to 2 months for the best quality.
Thaw overnight in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Can I use regular cornmeal instead of Brazilian fubá?
Yes, but choose finely ground cornmeal whenever possible. Coarse cornmeal can produce a grainier texture. Cornmeal labeled fine or finely ground is usually the best substitute.
Where can I find guava paste?
In the United States, guava paste is often available in Latin American grocery stores, international food markets, and some supermarket international-food sections. It may also be sold online under the names guava paste or goiabada.
Can I use guava jam instead of guava paste?
You can, but the result will be different. Guava jam is usually softer and contains more moisture, so it may blend into the batter rather than create distinct pieces. Firm guava paste is better for this recipe.
Why did my guava pieces sink?
This can happen if the pieces are too large or the batter is too thin. Cut the guava into small cubes and coat them lightly with flour before adding them.
Can I make this cake without fennel?
Absolutely. Fennel is optional and can be left out without affecting the structure of the cake. Vanilla alone provides a pleasant flavor.
Is Brazilian cornmeal cake gluten-free?
This particular recipe is not gluten-free because it contains all-purpose wheat flour. You would need to replace the wheat flour with an appropriate gluten-free baking blend and check that all other ingredients are certified gluten-free.
How to Make Money Selling Brazilian Cornmeal Cake
Brazilian Cornmeal Cake with Guava Paste can be a good product for a home baking business. Its traditional flavor, attractive appearance, and relatively simple preparation make it suitable for different types of customers.
1. Sell individual slices
Cut the cake into uniform portions and package them in clear containers. Individual slices are convenient for coffee shops, office snacks, and customers who want to try a Brazilian dessert.
2. Offer mini cakes
Prepare smaller cakes in individual molds. Mini versions are attractive for gift boxes, parties, and afternoon coffee gatherings.
3. Create premium versions
Offer variations with coconut, orange zest, cream cheese, or extra guava topping. These options allow you to build a small product range using the same basic recipe.
4. Sell whole cakes for special occasions
Promote the cake as an option for birthdays, family gatherings, and holiday celebrations. Customers can order in advance, helping you organize production and reduce waste.
5. Introduce Brazilian dessert boxes
Combine slices of cornmeal and guava cake with brigadeiros, coconut sweets, and other Brazilian treats. This can attract customers interested in discovering traditional Brazilian flavors.
6. Calculate your selling price
Record the cost of cornmeal, flour, eggs, milk, sugar, oil, guava paste, packaging, electricity, and labor.
For example, if one cake costs $15 to produce and yields 12 slices, the basic production cost is $1.25 per slice. You must then account for additional expenses and choose a selling price that leaves a reasonable profit.
7. Use its Brazilian identity as a selling point
The name Bolo de Fubá com Goiabada can help distinguish the product from ordinary cornmeal cakes. Explain that it is a traditional Brazilian recipe and use photographs that show the colorful guava pieces inside each slice.
Before selling, check local food business regulations, food handling requirements, and labeling rules.
Final Thoughts
Brazilian Cornmeal Cake with Guava Paste is a wonderful example of how simple ingredients can create something memorable. Its soft cornmeal crumb, sweet guava pieces, and optional fruity topping make it a dessert that is both comforting and distinctive.
Whether you are discovering Brazilian baking for the first time, preparing something special for your family, or looking for a new product to sell, this recipe offers a delicious way to bring a little Brazilian tradition into your kitchen.