Goiabada is one of Brazil's pride and joy. It's a thick paste made from cooked guavas, sugar, and water and it is used in various dishes. One of the simplest and most delicate desserts we serve is called Romeo e Julieta (guava paste with soft white cheese. Heaven.)
This cake is a simple corn bread recipe, Brazilian style because it has more sugar and more flour than American corn bread. The corn bread in itself is good but so much better with the added goiabada. You can find goiabada in Mexican super markets, and if you're lucky you can even find it in some grocerie stores. Ask for guava paste or guava cheese. Make sure you are getting the rich red kind. The green kind has a weird bitter after taste. The red kind is rich in texture and taste.
This is a family recipe that I love because it's so easy. I call it my #1 cake recipe because all measurements are in 1 so it's easy to remember.
Bolo de Fuba com Goiabada
- 1 cup oil
- 1 cup sugar
- 1 cup milk
- 1 egg
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 cup goiabada pieces
- preheat oven to 350* and butter bundt pan.
- In a large bowl mix all the ingredients together except the goiabada. You can use a mixer or you can even do it by hand. Brazilians like to use blenders instead of mixers but only use a blender if you have a good one, other wise I recommend a mixer.
- Gently mix the goiabada pieces into the batter.
- Pour the batter into a bundt pan.
- bake for 40-50 minutes.
- Let it cool for 10 minutes on a wire rack before you flip it.
- Sprinkle some powdered sugar on top if you wish.