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 streusel 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.
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