Brazilian recipe
Traditional Homemade Cuca Crumb Cake
A delicious homemade crumb cake with a soft sponge and a crunchy, sweet streusel topping. A classic, comforting treat perfect for afternoon tea.
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Ingredients
4 cups plain flour
2 cups sugar (for the sponge)
1 cup full cream milk
4 eggs
2 tablespoons butter (for the sponge)
2 tablespoons baking powder
1 cup sugar (for the topping)
1/2 cup plain flour (for the topping)
1 to 2 tablespoons butter (for the topping)
Ground cinnamon to taste (for the topping)
2 cups sugar (for the sponge)
1 cup full cream milk
4 eggs
2 tablespoons butter (for the sponge)
2 tablespoons baking powder
1 cup sugar (for the topping)
1/2 cup plain flour (for the topping)
1 to 2 tablespoons butter (for the topping)
Ground cinnamon to taste (for the topping)
Where to find ingredients
All ingredients such as plain flour, butter, sugar, milk, and eggs can be easily found in the baking or dairy aisles of local supermarkets or provision stores.
Preparation method
- In a large mixing bowl, beat the eggs with 2 cups of sugar until the mixture is light and fluffy
- Incorporate 2 tablespoons of butter and mix well until combined
- Gradually add the 4 cups of plain flour, 1 cup of milk, and 2 tablespoons of baking powder
- Whisk all ingredients together until you have a smooth, homogeneous batter
- Prepare the streusel topping: in a separate bowl, combine 1 cup of sugar, 1/2 cup of plain flour, and cinnamon to taste
- Add 1 or 2 tablespoons of butter to the dry topping mixture
- Using your fingertips, rub the ingredients together until the texture 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 topping generously over the entire surface of the cake
- Bake in a preheated oven at 180°C for approximately 40 to 50 minutes, or until the cake is golden and a skewer inserted into the center comes out clean
- Remove from the oven and allow to cool before serving
Observations
Cuca is a beloved traditional cake, widely enjoyed across Brazil. Its defining feature is a pillowy, soft sponge base crowned with a sweet, crunchy streusel known as 'farofa', often infused with warm cinnamon notes. This versatile bake is ideal for breakfast or an afternoon tea break, using simple, pantry-staple ingredients. This recipe has been adapted for easy home baking, with clear instructions to ensure perfect results even for beginners. The contrast between the gentle sponge and the crumbly topping makes every bite truly comforting.
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