Brazilian Cornmeal Cake (Bolo de Fubá) with Guava Swirl

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.

In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk the eggs, milk, and vegetable oil until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Pour half of the batter into the prepared baking pan. Scatter half of the guava paste cubes evenly over the batter.

Pour the remaining batter over the guava paste, then scatter the remaining guava paste cubes on top. Use a knife or skewer to gently swirl the guava paste into the batter.

Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.