Low Sodium Coffee Cake with Cinnamon Streusel

Total time1 hr 25 min

Prep time20 min

Cook time50 min

Low Sodium Coffee Cake with Cinnamon Streusel

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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 fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup full-fat sour cream

For the streusel

1 cup all-purpose flour
¾ cup packed light brown sugar
2 tsp ground cinnamon
¼ tsp fine 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

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp milk
½ tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray and set aside.
2
Make the streusel: In a medium bowl, whisk together 1 cup flour, the brown sugar, cinnamon, and 1/4 tsp salt until combined. Pour in the melted butter and stir with a fork until the mixture clumps into coarse, pea-sized crumbs. Refrigerate while you prepare the batter.

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