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This delicious recipe for streusel can be used as a topping for Martha's 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 Note

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

Reviews (1)

  • doudy 2 Nov, 2011


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