Often served for breakfast or as an afternoon snack, this cake from southern Brazil originated with German immigrants who brought fruit-filled, streusel-topped cakes with them during the late 19th and early 20th centuries. They adapted their recipes for local produce and this iteration, called cuca in Portuguese, was born. The bananas usually are layered over the cake batter, just under the streusel. During testing, we found that sandwiching them between layers of batter prevented the streusel from absorbing the fruit’s moisture and becoming soft. Leftovers will keep at room temperature for up to two days.