New This Month

Streusel for Cherry-Streusel Coffee Cake

Use this recipe when making our Cherry-Streusel Coffee Cake. It was first published in "Martha Stewart's Baking Handbook."

  • Yield: Makes 4 cups

Source: The Martha Stewart Show, February Winter 2007


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


  1. In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form.

Cook's Notes

Streusel can be refrigerated in an airtight container for up to 2 weeks.


Be the first to comment!