Streuselkuchen vs. Cuca

I had the pleasure of visiting Germany during the summer this year. The trip started in Munich, followed by the countryside of southern Germany, and then ended in Berlin for the final 10 days. Now, back in the U.S., while I was reviewing old blog posts, I came across my recipe post for the Brazilian Cuca, a recipe from southern Brazil.

In my own post, I made a comparison between Cuca and Streuselkuchen, which, according to the classes I was taught in at the University, should be the same or nearly the same. I was shocked to see this comparison, especially because I was in Germany only a few months ago and have no recollection of eating Cuca. I grew up eating Cuca weekly at my grandmother's house and would do anything to eat it again, so I am sure that if I had seen it in Germany, I would have tried it, right? Turns out I did. And no, it is not the same.

Streuselkuchen is baked as a shortcake, while Cuca is baked as a bread: The first uses baking powder, and the latter yeast. So, while baking Streuselkuchen would most likely take 45 minutes to an hour, a Cuca requires time to rise and could take as long as a full day of fermentation (if made with sourdough, even longer). Streuselkuchen is usually 1 inch tall, compared to a Cuca that is often baked in a loaf pan, at least 2 1/2" tall.

The Streuselkuchen I tried in Germany was very sweet and had apple slices and what seemed to be apple jam. The crumble (streusel) was not as crunchy as in a Cuca, and I thought it was too moist. Cuca usually has either a type of jam or fruit, and the crumble is added mid-bake, so it is crunchy. I would compare Cuca to U.S. muffins, also somehow reminding me of a scone, and Streuselkuchen to a shortcake crumble or crumb cake.

I know there is sentimental value behind the link between Cuca and Streuselkuchen, which are connected through the German immigration to southern Brazil in the 1800s. Although the region is very proud of its German roots and clearly has a strong German presence, this is a food that has changed drastically in the past 200 years. Cuca became a unique sweet bread with its own deliciousness. While Streuselkuchen is also tasty, Cuca has its special place in my southern-Brazilian heart. 

This comparison is based on my experience with eating, baking and studying Cuca in the countryside of Rio Grande do Sul. I do believe you can find many other versions of Streuselkuchen throughout the diversity of the country.