Low Sodium Classic Coffee Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

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Ingredients

12 servings

For the cake

2 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream

For the streusel

1 cup packed light brown sugar
½ cup all-purpose flour
2 tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp unsalted butter, melted and slightly cooled
½ cup chopped walnuts or pecans (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray.
2
Make the streusel: In a medium bowl, whisk together the brown sugar, 1/2 cup flour, cinnamon, and 1/4 tsp salt. Pour in the melted butter and stir with a fork until the mixture clumps into coarse, sandy crumbs. Fold in the walnuts or pecans, if using. Set aside.

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