@rio2016 In honor of the 2016 Rio Olympics
Brazilian Sweet Corn Meal Cake, Bolo de Fubá
1 Stick of Salted Butter Softened (or ½ Cup Butter Substitute)
1/2 Cup Oil
1/2 Cup Milk
1 Cup plain Greek Yogurt (or sour cream)
3 Large Eggs
2 Cups Gluten Free Corn Flour (finely ground cornmeal, I used Bob’s Red Mill)
1 Cup Gluten Free Flour with xanthan gum already added (I used Better Batter )
2 Cups white granulated Sugar
2 Tablespoons Gluten Free Baking Powder
1/2 Cup Powdered Sugar (confectioners’ sugar) For decoration
Preheat oven to 350*F.
Place all ingredients (except powdered sugar) into food processor or blender. Blend on high until completely mixed. Stop processor and scrape down sides as needed. When well mixed pour batter into a buttered or grease a non-stick Bundt pan. Place pan in oven and bake for 45 minutes or until a toothpick inserted into cake comes back clean. Remove from oven and let cake cool for at least 10 minutes. Before removing cake from pan slide a plastic knife or small spatula around edges to loosen cake. Then invert cake over cake plate. Cake should slide out clean. Dust with powdered sugar and serve with Fresh Berries and Cream! Yum!!