Low Sodium Classic Crumble Cake
Indulge in the comforting sweetness of this Low Sodium Classic Crumble Cake, a lighter twist on the beloved dessert that doesn't skimp on flavor. Perfectly soft and fluffy, this cake combines the richness of unsalted butter and a delicate hint of vanilla in its tender base, topped with a golden, buttery crumble infused with warm cinnamon and brown sugar. Ideal for those watching their sodium intake, this recipe is both heart-friendly and irresistibly delicious. With just 20 minutes of prep time, it’s easy enough for any home baker and bakes to perfection in under 40 minutes. Serve this delightful treat warm or at room temperature with your favorite cup of tea or coffee for a low-sodium indulgence that feels like a hug on a plate.
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 2 units large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 cup milk
- 1 teaspoon ground cinnamon
- 0.5 cup brown sugar
- 0.75 cup all-purpose flour (for crumble)
- 4 tablespoons unsalted butter, chilled and cubed
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, beat together the melted butter and granulated sugar until well combined and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together 2 cups of all-purpose flour and baking powder.
Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the flour mixture. Stir until just combined.
Pour the batter into the prepared cake pan and spread evenly.
In a small bowl, mix together the brown sugar, 0.75 cups of all-purpose flour, and ground cinnamon for the crumble topping.
Add the chilled and cubed unsalted butter to the brown sugar mixture. Mix with a fork or pastry cutter until crumbly.
Sprinkle the crumble mixture evenly over the top of the cake batter.
Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your low sodium classic crumble cake.
Nutrition Facts
Calories |
3720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 541.2 g | 197% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 277.3 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 375 mg | 29% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 814 mg | 17% | |
*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.
