Crumb Topping for Classic Crumb Cake

Name: Crumb Topping for Classic Crumb Cake
Yield: Makes enough for 1 nine-inch cake
Ingredients: 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

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.

Source: Martha Stewart Living, May 2001

Makes enough for 1 nine-inch cake

Yield

Ingredients

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

Directions

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.)