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Kitchen Blender Corn Bundt Cake (Bolo de Milho de Liquidificador)

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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…

Kitchen Blender Corn Bundt Cake (Bolo de Milho de Liquidificador)

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.

Sao Joao

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.

Minhas Matutas de São João (My Little Hillbillies)

There is lively music, as well as quadrilha folk dances that are organized around a mock bride and groom … 
 
… And then of course, there is the food — an attraction all its own!  The most typical items are usually made from yellow corn (maize) – and include such dishes as Boiled or Grilled Corn on the Cob,  mungunzá doce (sweet corn-coconut pudding),  canjica nordestina or curau,  pamonha, cuscuz de milho (Brazilian cornmeal couscous), sweet popcorn, corn bundt cakes such as the one being presented here today, along with many other dishes made from rice (arroz doce or rice pudding), spices, coconut (e.g. cocada), and peanuts (e.g. paçoca).   The most popular drink is quentão!

June Festivals' Dishes (Comidas das Festas Juninas)

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 (Bolo de Milho de Liquidificador)

bolo-de-milho-de-liquidificador
5 from 5 votes
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Kitchen Blender Corn Bundt Cake

Naturally gluten-free, Kitchen Blender Corn Bundt Cake -- the blender and oven do most of the work for you!!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Author Denise Browning

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

  1. 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!!
  2. 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.
  3. 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. 😉

Kitchen Blender Corn Bundt Cake (Bolo de Milho de Liquidificador)

 

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Comments

    • Denise Browning

      Hi, 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!

      Reply

  4. Deb

    I 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!

    Reply

  5. Cassis

    Look 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

    Reply

  9. Coffee and Crumpets

    What 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!

    Reply

  10. Little Cooking Tips

    5 stars
    Fantastic 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

    Reply

  14. Kumar's Kitchen

    5 stars
    a 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 🙂

    Reply

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