Low Sodium Cinnamon Coffee Cake
Indulge in the irresistible charm of this Low Sodium Cinnamon Coffee Cake, a lightened-up twist on a classic dessert. Perfect for those watching their sodium intake, this moist and fluffy cake is layered with warm cinnamon, sweet brown sugar, and crunchy pecans for a delightfully spiced flavor and satisfying texture. With just the right balance of sweetness, this easy-to-follow recipe comes together quickly, featuring everyday pantry staples like buttermilk, unsalted butter, and vanilla. Unlike traditional coffee cakes, this version packs all the cozy indulgence without the extra sodium, making it an ideal treat for any occasion. Serve it warm from the oven or at room temperature for a comforting snack, brunch side, or on-the-go breakfast. This is the go-to recipe for a healthier yet completely satisfying coffee cake experience!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and low-sodium baking soda. Set aside.
In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.
Add the egg and vanilla extract to the butter-sugar mixture and continue to beat until well combined.
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.
In a separate small bowl, combine the brown sugar and chopped pecans for the topping.
Pour half of the batter into the prepared baking pan, spreading it out evenly. Sprinkle half of the cinnamon pecan mixture over the batter.
Spread the remaining batter over the top, followed by the rest of the cinnamon pecan mixture as the final layer.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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.
Serve the cake warm or at room temperature, and enjoy your delicious low sodium cinnamon coffee cake!
Nutrition Facts
Calories |
3322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 459.3 g | 167% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 262.7 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 542 mg | 42% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1077 mg | 23% | |
*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.
