Baking · English

Moist and Soft Corn Cake

corn cake8

Hello everyone,

Today I am going to share another traditional Brazilian cake with you. It is a corn cake. It is very popular in Brazil and it is served with afternoon coffee or tea, or even at breakfast.

This corn cake is moist and delicious. I have made different variations of it. Sometimes, I make it with honey, or just very fine corn meal. Other times I add fennel seeds. The corn cake with fennel seeds is very popular in Brazil. But this recipe will be for another post 😉

The Brazilian corn cake, I would say is a fusion of sweet corn bread and corn muffin.

So, today, I am sharing an easy version of this delicious corn cake using just a few simple ingredients. But the key ingredients are: buttermilk and self-rising flour! And the final result: a moist and soft corn cake.

I Hope you all enjoy it :)!!!

And don’t forget to share your pictures with me on Instagram 🙂

Ingredients:

2 cups unbleached self-rising flour (sifted) I like King Arthur flour

3 eggs

1 cup buttermilk

½ cup canola oil

1 3/4 cup sugar

1/4 cup medium grind corn meal (I like Bob’s Red Mill)

1/2 cup fine grind corn meal **If you prefer, you can use just one type of corn meal. Total of 3/4 cup cornmeal.

1/4 teaspoon salt

corn cake1

Prepare:

  • Preheat oven to 350F. Grease a tube cake pan with butter and flour.
  • In a large bowl place the flour and set aside.
  • Place into a blender: eggs, buttermilk, oil, sugar and salt. Blend at medium speed for 1 minute.
  • Add corn meal and blend for another minute.
  • Add the blended mixture over the flour and mix with a wooden spoon until all ingredients are combined.

corn cake2

  • Place mixture into a prepared cake pan.

corn cake3

  • Bake for 40-45 minutes or until toothpick inserted comes out clean.
  • Let it cool 10-15 minutes before removing from pan.

corn cake4

**Take a closer look: Doesn’t it look delicious?

corn cake5

  • Slice, spread some butter and serve with coffee or tea :).

corn cake6

**Enjoy this cake with an afternoon coffee or tea (I prefer coffee :p) or at breakfast!!

corn cake7

*Don’t forget to share your pictures with me on Instagram. I love to see the pictures and to know how my recipes turn out for you 🙂

Moist and Soft Corn Cake

  • Servings: 10-12
  • Time: 1 hour 30 minutes
  • Difficulty: easy
  • Print

corn cake8

 

 

 

 

Ingredients:

2 cups unbleached self-rising flour (sifted) I like King Arthur flour

3 eggs

1 cup buttermilk

½ cup canola oil

1 3/4 cup sugar

1/4 cup medium grind corn meal

1/2 cup fine grind corn meal **If you prefer, you can use just one type of corn meal. Total of 3/4 cup cornmeal.

1/4 teaspoon salt

Prepare:

  • Preheat oven to 350F. Grease a tube cake pan with butter and flour.
  • In a large bowl place the flour and set aside.
  • Place into a blender: eggs, buttermilk, oil, sugar and salt. Blend at medium speed for 1 minute.
  • Add corn meal and blend for another minute.
  • Add the blended mixture over the flour and mix with a wooden spoon until all ingredients are combined.
  • Place mixture into prepared cake pan.
  • Bake for 40-45 minutes or until toothpick inserted comes out clean.
  • Let it cool 10-15 minutes before removing from pan.
  • Slice, spread some butter and serve with coffee or tea :).

** If you can’t find buttermilk, where you live, you can make a very easy one:

In a measuring cup add 1 ¼ tablespoon white vinegar or lemon juice. Add whole milk to 8 oz. mark. Let it sit at room temperature for minimum 30 minutes. And it is ready for use.

https://wordpress.com/post/fabirecipes.wordpress.com/2533

 

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