Recipe information
Yield
makes enough for one 13-by-9-inch cake
Ingredients
3 cups all-purpose flour
1 cup packed light-brown sugar
1 tablespoon ground cinnamon
1 1/2 teaspoons coarse salt
3 1/2 sticks (1 3/4 cups) unsalted butter, room temperature
Preparation
In a medium bowl, whisk to combine the flour, sugar, cinnamon, and salt; cut in the butter using a pastry blender, until large, moist clumps form. (Alternatively, mix together in a food processor.) Topping can be refrigerated in an airtight container for up to 2 weeks.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
