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A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough.
If you’ve ever wondered how to make crumb topping, you’ll need four ingredients: brown sugar, cinnamon, butter, and flour. First the brown sugar and cinnamon and combined together in a bowl. You won’t need a huge mixing bowl or anything.
Two-thirds cup plus one tablespoon of flour seems like a pretty finicky measurement, but it’s the perfect amount that I’ve found to produce a crumb topping that’s, well, crumbly while not being too dry.
As far as servings go, this batch of crumb topping covers an 8″ x 8″ baking dish completely, seen in the first photo in this post. However keep in mind that it may be best to double this recipe if you’d like a topping closer to the crumbs on a traditional crumb cake.
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