This coffee cake is a slight variation on a recipe that’s been in my husband’s family for four generations. It makes a beautifully delicious breakfast, especially for company or special occasions. If the cake seems a little stale the next day, simply cut a slice and pop it in the microwave for several seconds. It’ll be as fresh, soft and scrumptious as when it first came out of the oven. (Many thanks to my mom for the tip.) Low sodium never tasted SO GOOD!!
Yields one 10-inch cake.
SODIUM CONTENT: 19 mg per serving
1/2 c. unsalted butter, softened
1 c. sugar
2 t. pure vanilla extract
2 t. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
1 1/2 t. Featherweight sodium-free baking powder (sold at Whole Foods markets and available online at healthyheartmarket.com)
2 c. all-purpose flour
1 c. sour cream
1 c. chopped walnuts
1/4 c. powdered sugar
1/4 c. brown sugar
1 T. ground cinnamon
6 T. unsalted butter, melted
Preheat oven to 350 degrees. Grease and flour a 10-inch springfrom pan; set aside.
In a small bowl, mix the dry ingredients for the topping – DO NOT ADD THE MELTED BUTTER! Set aside.
In a large mixing bowl, assemble the cake batter. Cream the butter and sugar. Add the eggs, one at a time, beating well after each. Stir in the extracts, then the baking soda and baking powder. Gradually stir in the flour, alternating with the sour cream. Stir just until everything is incorporated – do NOT overmix. Batter will be very thick.
Spread batter in prepared pan, then spoon topping evenly over top. Pour the butter over the topping. Place pan on middle rack in oven and bake 1 hour. Remove from oven and place on wire rack to cool. Carefully run knife or spatula around inside edge of pan before gently removing springform side. Serve warm or cool.
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