Food & Cooking Recipes Dessert & Treats Recipes Crumb Topping for Classic Crumb Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch 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. Ingredients 1 ½ teaspoons ground cinnamon ½ teaspoon coarse salt ½ cup packed light-brown sugar (or ¾ cup confectioners' sugar) 1 ½ cups all-purpose flour 12 tablespoons (1 ½ sticks) unsalted butter, room temperature Directions 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.) Rate it Print