Authentic German Cuca — Fluffy Yeast Cake with Cinnamon Streusel
A cherished German heirloom carried to southern Brazil by early settlers: a tender, pillowy yeasted cake crowned with a buttery, fragrant cinnamon streusel that turns golden and crisp in the oven. Perfect for afternoon tea, a weekend brunch, or any moment that calls for a homemade treat.
🛒 Ingredients
4 servings
- 2½ cups (310 g) all-purpose flour
- 6 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 2 tablespoons lard or unsalted butter, softened
- Zest of 1 unwaxed lemon
- 250 ml warm milk (about 35 °C / 95 °F)
- 2 eggs, at room temperature
- 1 pinch of fine salt
- 1½ cups (185 g) all-purpose flour — for the streusel
- 1½ cups (150 g) granulated sugar — for the streusel
- 1 teaspoon ground cinnamon
- 2 tablespoons cold lard or cold unsalted butter — for the streusel
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Directions
- 1
Activate the yeast: combine the yeast with 1 tablespoon of sugar and 125 ml of warm milk. Cover and let rest for 30 minutes until the mixture is bubbly and frothy.
- 2
Make the dough: in a large bowl, mix together the flour, remaining sugar, salt, lemon zest, eggs, lard, and the remaining warm milk. Fold in the activated yeast mixture and stir until a smooth, slightly sticky dough forms — this stickiness is intentional.
- 3
First rise: spread the dough into a well-greased rectangular baking pan using a wet spatula. Smooth the top, cover with a clean kitchen towel, and let rise in a warm spot for 45–60 minutes until visibly puffed.
- 4
Make the streusel: mix together the flour, sugar, and cinnamon. Add the cold lard or butter and rub briskly with your fingertips until the mixture resembles coarse, sandy crumbs with uneven chunks.
- 5
Bake and serve: scatter the streusel evenly over the risen dough. Bake in a preheated oven at 180 °C (350 °F) for 25–30 minutes until the topping is deep golden. Rest for 10 minutes before cutting into squares.
💡 Chef's Tip
Never add extra flour to firm up the dough — the stickiness is what gives the cake its airy, fluffy crumb. For an even crispier streusel, use butter straight from the fridge and work it in quickly. The cake keeps for 3 days under a cake dome and tastes even better the next day.
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