Brazilian Cornmeal Cake (Bolo de Fubá) - Egg-Free

Ingredients

• 1 cup Cornmeal
• 1 cup All-Purpose Flour
• 1 cup Sugar
• 1 cup Milk
• 1/2 cup Vegetable Oil
• 1/2 cup Apple Sauce
• 1 tablespoon Baking Powder
• 1/4 teaspoon Salt

Instructions

1. 1Preheat your oven to 350°F (175°C). Take a baking pan and coat the inside with a thin layer of vegetable oil, then sprinkle in a little all-purpose flour and shake it around to coat the inside evenly. Tap out any excess flour.
2. 2In a large bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Stir these dry ingredients together until they are well mixed.
3. 3In a separate medium bowl, whisk together 1 cup of milk, 1/2 cup of vegetable oil, and 1/2 cup of apple sauce until they are smooth.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a spoon or whisk until everything is just combined and there are no large dry patches of flour or cornmeal. Do not overmix.
5. 5Pour the batter evenly into the prepared baking pan. Place the pan in the preheated oven.
6. 6Bake for 35 to 40 minutes. The cake is ready when a toothpick inserted into the center comes out clean, or when the top is golden brown and springs back slightly when gently touched.
7. 7Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for at least 15 minutes before attempting to remove it. This helps prevent it from breaking.
8. 8Once cooled, carefully turn the cake out onto the wire rack to cool completely before slicing and serving.

Substitutions

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