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I think that just about every baked good could benefit from a sprinkle of streusel. The simple combination of flour, butter, sugar, and sometimes oats or nuts, adds a flavorful surprise crumbly layer to any baked good. Use it to top off quick breads (like muffins, scones, or banana bread) and you’ll get an irresistible crunchy texture that’s somehow both extra and necessary.
The word streusel is German and it simply means “to scatter or sprinkle,” which is exactly what you do with the buttery, pebbly pieces just before baking. I sprinkle streusel toppings across the surface of the peach cobbler shortcake from my first book, Grandbaby Cakes. I use it to top my French toast and my sweet potato casserole to add a little something special. But in my newest cookbook, Everyday Grand, I step up the streusel with a crunchy cereal addition to make one of my favorite quick breads even more texturally exciting.
Quick breads are already a total win for breakfast, brunch, or dessert, because as the name states, they take very little time to prepare. In place of yeast, which can take hours to rise, a quick bread uses chemical leaveners like baking soda and baking powder to achieve their lift. As a result, there’s no kneading or proofing necessary—just mixing together, pouring into a loaf pan, and baking.
Now, this isn’t just any quick bread, it’s my mama’s legendary zucchini bread. I know everyone fawns over banana bread, but that can take a backseat to this treasured recipe. This bread is simple, but far from basic. It remains tender due to the amount of grated zucchini (a whole two cups, squeezed free of extra liquid) and the perfect ratio of oil and sugar. A generous dose of nutmeg and cinnamon bring it all together, pushing that summer squash into coffee cake territory.
To add a playful twist to my mama’s special bread, I created a streusel that capitalizes on the already crunchy texture of my favorite childhood cereal, Cinnamon Toast Crunch. The uneven, crisp pieces of cereal coat the surface, creating plenty of contrast with the moist crumb of the loaf. In my streusel, I amp up the cinnamon and bring in a touch of caramel sweetness with the addition of brown sugar. Aside from the flavor, using brown sugar creates a more tender topping, without any tough or gritty bites.
I’ve already done the hard (and tasty) work for you by creating a streusel recipe that has just the right ratio of flour, butter, and sugar, but there are a couple tips that will make this (or any) streusel a success. First, aim for uneven pieces for the best texture. I make this easy by placing the cereal in a resealable bag and crushing it until I have a combination of larger rough pieces and smaller sandy bits. Second, even though you’re melting the butter, you don’t want it too hot, otherwise it will melt and spread instead of creating little buttery nuggets. Aim to cool the butter until it’s just slightly warmer than room temperature.
You can even make this Cinnamon Toast Crunch streusel ahead of time and freeze it unbaked in an air-tight container to keep on hand. Then, when you want a crunchy topping for your favorite pie or coffee cake recipe (or minimalist fruit crisp), it’s ready to slay.
