Coffee cake

Low Sodium

This recipe uses unsalted butter and ditches the added salt to create a low-sodium recipe. Eating less sodium may help to decrease blood pressure.


nonstick cooking spray
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
optional: 1/2 cup chopped nuts of your choice*
1 cup unsalted butter, softened
2 large eggs
2 cups granulated sugar
1 cup fat-free sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder


  1. Preheat oven to 350 F.
  2. Spray a 10-inch tube pan with nonstick cooking spray. Sprinkle lightly with flour to coat. Set aside.
  3. In a small bowl, combine brown sugar and cinnamon. Stir in chopped nuts, if desired. Set aside.
  4. In a large bowl, cream softened butter, eggs and sugar until light. Fold in sour cream. Add vanilla and mix.
  5. In separate bowl, sift together flour and baking powder. Fold into creamed mixture to make batter.
  6. Spoon half of batter into prepared pan. Sprinkle half of the brown sugar-cinnamon topping on top. Repeat with remaining batter and topping.
  7. Bake for 55 to 60 minutes or until a toothpick inserted into the cake comes out clean.
  8. Cool completely before removing cake from pan. Cut into slices and serve.

Makes 24 servings

Recipe contains: milk, eggs, wheat and nuts*

Carb choices per serving: 2

*Option not included in nutrition facts.

First Published: 03/20/2014
Last Reviewed: 03/20/2014

Forgot to set the butter out to soften? Melting it in the microwave can affect the texture of the cake. Try this instead: Cut butter into small pieces and place in a bowl, separated from each other. Let sit until butter is soft and ready to use in your recipe (about 10 to 15 minutes, depending on size of pieces).