Brew a fresh pot of coffee to enjoy with this Cappuccino Cuca—we are certain everyone will love it. The aroma and flavor are absolutely incredible; you’ll have a delicious treat and your kitchen will smell like a cozy morning. Let’s get to the recipe!
Ingredients for the Cappuccino Cuca:
Dough:
- 2 tbsp coconut oil;
- Lemon zest (only the bright yellow part);
- 1 cup + 1 tbsp (250ml) warm milk;
- 2 eggs;
- 1 pinch of salt;
- 2 ½ cups all-purpose flour;
- 6 tbsp sugar;
- 15g active dry yeast (approx. 1.5 packets).
Streusel Topping:
- 1 cup all-purpose flour;
- 1 cup sugar;
- 20g instant cappuccino powder;
- 1 tsp ground cinnamon;
- 2 tbsp coconut oil (or vegan butter).
How to make the Cappuccino Cuca:
Streusel Topping:
- Mix the flour, coconut oil, sugar, cappuccino powder, and cinnamon in a bowl;
- Use your fingertips to rub the ingredients together until it reaches a crumbly, sandy consistency.
Dough:
- First, whisk the yeast with half of the warm milk and 1 tablespoon of sugar in a bowl;
- Cover with a kitchen towel and let it rest in a warm spot for about 30 minutes until foamy;
- Once activated, add the flour, the remaining sugar and milk, oil, eggs, lemon zest, and salt;
- Mix well with your hands until you have a homogeneous and slightly sticky dough;
- Transfer to a baking pan;
- Top with the streusel mixture and bake for 40 to 50 minutes in a preheated oven at 350°F (180°C).
Enjoy!
Tip:
You can sprinkle a little extra cinnamon over the Cuca once it’s done for an even tastier, special touch.
Did you know?
In Southern Brazil, where this coffee cake is a staple, it is tradition to serve it during “Festas Juninas” (June Festivals) alongside other German-influenced treats like apple strudel and apfelkuchen.
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