• 1 cup all-purpose flour
• 1/4 cup packed light-brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature

1. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

Makes enough for 1 ten-inch cake or 2 six-inch cakes