Easy Cornbread Bundt Cake
User Reviews
5
Easy Cornbread Bundt Cake
Description
This Easy Cornbread Bundt Cake begins by coating small guava paste cubes with flour to prevent sinking, then mixing cornmeal, flour, and baking powder. Separately, avocado oil, vanilla, salt, sugar, and eggs are combined, then blended with the dry ingredients alternating with milk to form a thick batter. The batter is poured into a floured, greased 12-cup Bundt pan and studded with guava cubes evenly throughout.
The cake bakes at 350°F until set. A guava glaze made by melting guava paste with water is prepared separately and poured over the cooled cake, soaking into the crumb and enhancing sweetness. The resulting dessert features a moist, fine crumb with pockets of guava flavor, blending tropical taste with classic cornbread elements.
This Bundt cake serves well as a unique sweet treat, with the guava providing a fruity highlight contrasted by the mild cornmeal base. It may be stored wrapped at room temperature for a couple of days or frozen for longer keeping. The glaze can be prepared ahead and reheated before serving.
For freezing, wrap the cooled cake tightly in multiple layers of plastic to prevent freezer burn, and thaw in the refrigerator overnight prior to serving. Reheat guava glaze gently to restore pourable consistency.
Ingredients
For the Cake:
- 1-½ cups all-purpose flour sifted
- 1-¼ cups yellow cornmeal Quaker brand
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract pure
- 1 cup avocado oil , canola oil, melted unsalted butter, or vegetable oil
- 1 cup milk room temperature, whole
- 3 egg room temperature, large
- ¼ teaspoon kosher salt
For the Filling:
- 200 g guava paste , cut into a 1-inch cube
- 1 tablespoon all-purpose flour
For the Guava Glaze:
- 150 g guava paste
- ¼ cup water
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess or spray with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
- Place the Guava cubes in a small bowl and sprinkle with about 1 tablespoon of all-purpose flour; toss, so the Guava gets coated with the flour; set aside.
- In a large bowl, whisk together the cornmeal, flour, and baking powder. In a standing mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, combine the avocado oil, vanilla extract, salt, and sugar. Add the eggs one at a time, mixing well between each addition.
- Add the cornmeal mixture, alternating with the milk, until just combined into a thick batter. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Randomly drop in the Guava cubes (shake off to any excess flour) into the batter, and gently press to submerge into the batter.
- Bake until the top is golden brown and the tester inserted into the middle of the cornbread bundt cake comes out clean, about 45 to 50 minutes.
For the Guava Glaze:
- Meanwhile, in a small saucepan over medium-high heat, combine the guava paste and water and bring it to a boil. Once it starts to boil, lower the heat to medium and stir well with a heatproof spatula until the guava paste dissolves entirely and becomes liquid.
- Remove the cornbread bundt cake from the oven and immediately pour the Guava glaze over the Bolo de Fuba and let cool to room temperature.
Notes
- Wrap the completely cooled cake tightly with plastic wrap or store in an airtight container to keep it moist for up to 2 days at room temperature.
- The guava glaze can be made in advance and refrigerated; reheat gently on stovetop or microwave to liquefy before pouring over cake.
- To freeze, wrap the cake securely with several layers of plastic wrap and place in a freezer bag; store up to 3 months.
- When ready to serve frozen cake, thaw overnight in the refrigerator and reheat glaze before serving.
User Reviews
Overall Rating
5
You'll Also Love
