Coffee cake

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.

Ingredients

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

Directions

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.