This easy low-sodium coffee cake is made from our low sodium baking mix.
- 1 cup pecans or walnuts, chopped or ground
- ½ cup brown sugar, packed
- 2 tsp cinnamon
- 3 cups baking mix (see recipe) (Spooned lightly into the measuring cup without shaking or packing the cup.)
- ¼ tsp salt
- ½ cup sugar
- 2 large eggs
- 1⅓ cup skim milk
- Preheat oven to 350°F. Grease the sides and bottom of a tube pan or Bundt pan.
- Mix the pecans/walnuts, brown sugar, and cinnamon together in a small bowl.
- Whisk the sugar, salt, and baking mix in a mixing bowl until well blended.
- Beat the egg with the milk. Add the wet ingredients to the dry ingredients.
- Using a fork, gently blend for 15-20 seconds, until all of the flour is just moist. (The batter will be lumpy. This is a good thing.)
- Sprinkle ⅓ of the topping in the bottom of the pan. Then pour in ½ of the batter. Sprinkle ⅓ of the topping over the batter and swirl it in gently with a fork. Pour the remaining batter on top and sprinkle on another ⅓ of the topping, swirling it in gently. Bake 25 -30 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes before removing from the pan.
According to our estimates, one serving from this recipe will contain 118 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 118 mg of sodium per serving implies that this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 8% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 12% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
