Low Sodium Cinnamon Coffee Cake

Indulge in the comforting warmth of this Low Sodium Cinnamon Coffee Cake, a delectable twist on the classic treat that's perfect for anyone looking to reduce their sodium intake without sacrificing flavor. This moist and tender cake features a rich blend of aromatic cinnamon and a crunchy pecan brown sugar topping, layered for an irresistible combination of textures in every bite. Made with wholesome ingredients like unsalted butter, low-sodium baking soda, and tangy buttermilk, it strikes a perfect balance between sweetness and spice. Easy to prepare in just under an hour, this recipe is ideal for breakfast, brunch, or as a delightful dessert with coffee or tea. Whether serving family or hosting a gathering, this low sodium cinnamon coffee cake is sure to impress with its fragrant, buttery goodness and healthier twist!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 0.5 cup unsalted butter, softened
• 1.5 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 0.5 teaspoon low-sodium baking soda
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 large egg
• 0.5 cup brown sugar, packed
• 0.5 cup chopped pecans

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan and set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, cinnamon, and low-sodium baking soda. Set aside.

Step 3

In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.

Step 4

Add the egg and vanilla extract to the butter-sugar mixture and continue to beat until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, avoiding over-mixing.

Step 6

In a separate small bowl, combine the brown sugar and chopped pecans for the topping.

Step 7

Pour half of the batter into the prepared baking pan, spreading it out evenly. Sprinkle half of the cinnamon pecan mixture over the batter.

Step 8

Spread the remaining batter over the top, followed by the rest of the cinnamon pecan mixture as the final layer.

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Step 11

Serve the cake warm or at room temperature, and enjoy your delicious low sodium cinnamon coffee cake!

Nutrition Facts

Serving size	(977.6g)

Amount per serving	% Daily Value*
Calories	3322.1

Total Fat 152.1g	0%
Saturated Fat 70.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 471.2mg	0%
Sodium 1050.1mg	0%
Total Carbohydrate 459.3g	0%
Dietary Fiber 14.7g	0%
Total Sugars 262.7g
Protein 45.4g	0%

Vitamin D 167.9IU	0%
Calcium 541.9mg	0%
Iron 14.7mg	0%
Potassium 1077.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 5.4%

Carbs: 54.2%