Festas Juninas, or the June Festivals, are popular Brazilian festivities that take place in June, as I explained before in this post… And we will be celebrating these cultural festivities this year with a super easy, mouthwatering Kitchen Blender Corn Bundt Cake (Bolo de Milho de Liquidificador) which is naturally gluten-free! Basically, the blender and oven do most of the work for you. 🙂 If you don’t believe it, check it out for yourself…
As celebrants thank Saint John for the rain and the abundant corn harvest, an arraial or huge event space is set up. This is brightly decorated with strings of colorful flags and paper balloons, and filled with tents or rough stalls. The festivities are lit up by sky lanterns, showers of fireworks, and bonfires.
People dress up in typical country bumpkin outfits, with straw hats, painted-on freckles, and gap-teeth, and women often sport checkered gingham dresses and pigtail braids.
Our Corn Bundt Cake is super easy to make since all ingredients are simply mixed together in a blender and then baked. As I mentioned earlier, the blender and the oven do most of the work for you. 🙂 Thanks to Nana Oliveira — both a friend of mine and of this blog– we can savor this tasty, comforting treat. All the credit is hers!
This corn bundt cake is mildly sweet and can be served either for breakfast or as a snack. Our corn bundt cake can be served warm with butter, at room temperature accompanied by a cup of coffee, or chilled and drizzled with sweetened condensed milk. 😉
Fortunately, you don’t have to be in Brazil, celebrating Festas Juninas, in order to try this Kitchen Blender Corn Bundt Cake…
Make our Corn Bundt Cake and choose any of the above 3 ways to serve it! Or better yet, do as I did and try it all 3 ways! 😉
Enjoy!
Kitchen Blender Corn Bundt Cake
Ingredients
- 1 cup yellow corn -- if using canned corn drain before measuring, or 200 g
- 1 cup coconut milk
- ¼ cup water
- 3 large eggs at room temperature
- 1 stick plus 1 tablespoon unsalted butter melted (plus more to grease the pan), or ½ cup
- 1⅓ cup granulated sugar
- 2 cups coarse yellow corn meal
- 2 tablespoons unsweetened coconut flakes
- 3 tablespoons grated Parmesan cheese
- 1 pinch salt
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 350 degrees F (about 177 degrees C). Grease very well a 10-inch (about 25 cm) ring pan and set aside. NOTE: Grease the entire pan well. Do NOT miss one single corner!!
- In a blender, blend together all ingredients until corn is completely pureed and the mixture is homogeneous and creamy. You may need to stop the blender once or twice to stir in the mixture, making it easier to blend together the ingredients.
- Pour mixture in the greased ring pan and bake for about 30-35 minutes (mine baked in 35 mins) or until a toothpick comes out clean. Let corn bundt cake cool down completely on a rack (corn bundt cake will break apart if unmolded while still warm) and run a knife gently around the edges. Place an inverted plate on top and invert corn bundt cake to unmold. This corn bundt cake is mildly sweet and can be served either for breakfast or as a snack -- warm with butter, at room temperature accompanied by a cup of coffee, or chilled and drizzled with sweetened condensed milk. 😉
Raymund
June 9, 2014 at 2:34 pmLook how moist that is in the middle! I know I will love this
Denise Browning
June 9, 2014 at 2:46 pmThank you, Raymund! Enjoy… I made this for the first time and absolutely loved it.
Pamela @ Brooklyn Farm Girl
June 9, 2014 at 2:37 pmThis bundt cake looks oh so moist and oh so very delicious! Craving a big piece right now!
Denise Browning
June 9, 2014 at 2:46 pmThanks, Pamela! I am craving it this week again. It disappeared quite fast. 🙂
Julia | JuliasAlbum.com
June 9, 2014 at 8:03 pmWhat a great looking, festive cake! Love the yellow color. Your daughters are so beautiful, by the way, just like their mother! 🙂
Denise Browning
June 9, 2014 at 10:22 pmHi, Julia! Thank you so much… They have grown so fast! My family and I are enjoy a lot these festivities and corn dishes. This cake is one of them because it is super easy and tasty!
Deb
June 10, 2014 at 10:36 amI love the pairing of corn and coconut! What a wonderful aroma must fill the kitchen when baking this festival cake. And the sunny yellow color just screams summer!
Denise Browning
June 10, 2014 at 6:51 pmThank you so much, Deb! I wish I would still have a slice of it to accompany with a cup of coffee now.
Cassis
June 10, 2014 at 10:50 amLook so good, and very delicious. I love June Festival, really, I hope all year for this. And corn bundt , this my favorite in the world, haha. So much love <3
Denise Browning
June 10, 2014 at 6:52 pmThank you, dear Cassis! I hope you try this super easy to make corn cake. I made it for the first time and already became a fave of mine.
Denise Browning
June 10, 2014 at 6:53 pmThank you, dear Cassis! I made this for the first time and already became a fave of mine. Happy São João!
Mi Vida en un Dulce
June 10, 2014 at 11:30 amI really enjoy traditions, and I think that when you are out of your country, it becomes more important, ritgh? It’s great that your kids also enjoy it.
Denise Browning
June 10, 2014 at 6:54 pmYou are right, Nydia! And my kids enjoy these festivities a lot.
traditionallymodernfood
June 10, 2014 at 2:39 pmMoist cake.. Looks delicious
Denise Browning
June 10, 2014 at 5:32 pmThank you so much!
Denise Browning
June 10, 2014 at 6:54 pmThank you!
Chris @ The Café Sucré Farine
June 10, 2014 at 7:40 pmThis looks amazingly moist and so delicious. I love that you can throw everything in the blender. Perfect!!
Denise Browning
June 10, 2014 at 8:09 pmThanks, Chris! This cake is really quite easy to make…
Coffee and Crumpets
June 10, 2014 at 11:06 pmWhat a wonderful recipe! I love corn so that’s a great start, and coconut, and then you just blend and pour? Love recipes like this! It’s going on my must make list for when the local corn comes in!
Denise Browning
June 11, 2014 at 5:52 amI hope you make this cake and enjoy it with a cup of coffee, Nazneen!
Little Cooking Tips
June 11, 2014 at 12:19 amFantastic bundt Denise! What we like bout this, is that’s is a super easy no-fuss cake! You simply blend and bake! Wow:) And we never had one with corn yet, so this is a good opportunity to try one!
Thanx for sharing, and have a wonderful week! Good luck to Brazil on the premiere of the World Cup tomorrow!
Love, Panos-Mirella
Denise Browning
June 11, 2014 at 5:53 amThank you Panos and Mirella! I do appreciate it… Good luck to Greece as well!
I hope you try this corn cake one day!
John@Kitchen Riffs
June 11, 2014 at 4:51 pmWow, this is terrific! And an unusual (to me!) recipe. Really easy, too — thanks so much.
Denise Browning
June 11, 2014 at 5:13 pmThank you for always stopping by, John!
Sugar et al
June 12, 2014 at 5:28 amI so want to eat this cake! Moist and stunning to look at. Love the cake and the precious picture of your daughters.
Denise Browning
June 12, 2014 at 8:01 amThank you, Sonali! Like their Momma, they love these festivals.
Shashi @ RunninSrilankan
June 13, 2014 at 12:39 pmThis corn bundt cake looks so moist – wow, Denise! Amazing job! Love the coconut milk and coconut flakes in it!
Denise Browning
June 13, 2014 at 12:42 pmThanks, Shashi! It is already a family fave.
Kumar's Kitchen
June 16, 2014 at 3:28 ama beautiful post Denise….so full of energy and color….we are total nuts over corn meal anything…as a bundt cake is so tempting….a must try,thanks so much 🙂
Denise Browning
June 16, 2014 at 8:56 amYou won’t regret for trying this recipe, Kumar!
Francesca
June 21, 2014 at 2:31 amThis looks WONDERFULLY moist and delicious… plus Im a big fan of one-pot yum yums 🙂
Denise Browning
June 21, 2014 at 10:10 amThank you, Francesca! It certainly makes one’s life much easier.