Brazilian recipe
Classic Homemade Cuca: A Sweet Streusel Cake Recipe
A delightful homemade cake featuring a soft, fluffy sponge topped with a buttery, golden streusel crumb. This classic treat is perfect for your afternoon tea.
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Ingredients
4 cups plain flour
2 cups caster sugar (for the batter)
1 cup full cream milk
4 large eggs
2 tablespoons butter (for the batter)
2 tablespoons baking powder
1 cup caster sugar (for the streusel)
1/2 cup plain flour (for the streusel)
1 to 2 tablespoons butter (for the streusel)
Ground cinnamon to taste (for the streusel)
2 cups caster sugar (for the batter)
1 cup full cream milk
4 large eggs
2 tablespoons butter (for the batter)
2 tablespoons baking powder
1 cup caster sugar (for the streusel)
1/2 cup plain flour (for the streusel)
1 to 2 tablespoons butter (for the streusel)
Ground cinnamon to taste (for the streusel)
Where to find ingredients
All ingredients are easily found in the baking aisle of major Australian supermarkets. Use regular salted or unsalted butter according to your preference. Plain flour is the standard choice for this sponge. Caster sugar is recommended for its fine texture, which integrates better into the batter and streusel.
Preparation method
- In a large mixing bowl, beat the eggs with 2 cups of sugar until the mixture is pale and fluffy
- Add 2 tablespoons of butter and whisk until well combined
- Fold in 4 cups of plain flour, 1 cup of milk, and 2 tablespoons of baking powder
- Mix until you have a smooth, well-combined cake batter
- Prepare the streusel: in a separate bowl, combine 1 cup of sugar, 1/2 cup of flour, and ground cinnamon to taste
- Add 1 or 2 tablespoons of butter to the streusel mixture
- Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs
- Grease a cake tin with butter and lightly dust with plain flour
- Pour the batter into the prepared tin and spread it out evenly
- Scatter the streusel mixture over the top of the batter, covering the entire surface
- Bake in an oven preheated to 180°C for approximately 40 to 50 minutes, or until the cake is golden and a skewer comes out clean
- Remove from the oven and allow it to cool completely before serving
Observations
Cuca is a traditional sweet cake widely enjoyed throughout Brazil, particularly in southern regions. Its defining feature is a tender, pillowy base topped with a sugary, crisp streusel crumb often scented with cinnamon. It is a versatile bake, ideal for morning tea or as an afternoon pick-me-up, using basic pantry staples. This recipe is designed for home bakers, with straightforward steps to ensure a perfect result every time. The contrast between the soft cake and the crunchy topping makes every bite wonderfully satisfying.
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