Porto Do Sul Recipes
Cuca (coo‐kah), a uniquely Brazilian coffeecake
Makes 1 (9‐by‐13‐inch) cake or 18 muffins
For the muffins:
1 1/4 cups granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 3⁄4 cups all‐purpose flour
1 tablespoon baking powder
1 cup milk
For the streusel topping:
3/4 cup granulated sugar
3/4 cup all‐purpose flour
1 1/2 teaspoons cinnamon
1⁄2 cup (1 stick) unsalted butter, cold, cut into small 1⁄4‐inch pieces
For the cake batter: Preheat oven to 400°. Grease a 9‐by‐13‐inch pan with vegetable spray or 18 muffin cups.
In a large stand mixer fitted with a paddle (or using a wooden spoon like Leonice’s grandmother!), combine sugar and eggs. Add butter and beat on medium speed until well‐combined, 1 to 2 minutes.
In a medium mixing bowl, combine flour and baking powder with a whisk. Alternate adding flour mixture and milk to the butter mixture, using a spatula to scrape down the sides if necessary, until well combined.
Using a large ice cream scoop, use all the batter to baking dish or muffin cups.
For the streusel topping: In a small mixing bowl, combine sugar, flour and cinnamon with a whisk. Add butter and work with your fingers until the size of small pebbles. Don’t overwork or the topping will be powdery rather than crunchy.
Sprinkle a tablespoon of streusel over the top of each muffin or use all streusel to top the cake. Bake muffins for 35 minutes and cake for 45‐50 minutes, or until a toothpick inserted into the center comes out clean.
Porto do Sul’s Gluten-Free Cheese Bread (Pão de Queijo)
Makes 4 dozen mini muffins or 2 dozen standard muffins
Spray vegetable oil
¾ cup canola oil
1 ¾ cups milk
½ tablespoon salt
3 ¾ cups packed tapioca flour
2 cups freshly grated Parmesan cheese
Preheat oven to 400° F. Spray muffin pans with vegetable oil and set aside.
In an 8-cup blender, pulse oil, milk, eggs and salt. Add tapioca flour 1 cup at a time, pulsing after each addition to blend. Add Parmesan and pulse just enough to distribute cheese evenly throughout the batter.
Pour batter into the prepared muffin pans, filling ¾ full. Bake for 20 minutes, or until golden. Serve immediately while warm; cheesebread deflates as it cools. Repeat the process with remaining batter or save for another day; batter may be stored in the refrigerator for up to 1 week