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Crumb Topping for Classic Crumb Cake

Use this crumb topping for our Classic Crumb Cake. For a fruity variation, stir blueberries into the batter, and sprinkle over the top along with the crumb topping.

  • Yield: Makes enough for 1 nine-inch cake

Source: Martha Stewart Living, May 2001


  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1/2 cup packed light-brown sugar (or 3/4 cup confectioners' sugar)
  • 1 1/2 cups all-purpose flour
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature


  1. In a medium bowl, combine cinnamon, salt, sugar, and flour; cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly. (Alternatively, mix together in an electric mixer.)

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