I started with the cake crumb streusel recipe from Maximum Flavor. In this case, I wanted to have more cake than the original. When I say cake I mean doughnut pieces. Aside from that modification, I kept the recipe the same. I mixed the streusel by hand and refrigerated it until it was cold. I broke the streusel apart and sprinkled it on a parchment lined sheet pan. I baked the streusel for 30 minutes at 350°F. The struesel is buttery, crunchy and smells deliciously of doughnuts.
The updated streusel is destined for a doughnut topping, an ice cream upgrade, and hopefully a peach crisp--if I'm lucky.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
