Easy Coffee Cake
Serves: 18.
 
Ingredients
Topping:
  • 1 cup pecans or walnuts, chopped or ground
  • ½ cup brown sugar, packed
  • 2 tsp cinnamon
Batter:
  • 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
Instructions
  1. Preheat oven to 350°F. Grease the sides and bottom of a tube pan or Bundt pan.
  2. Mix the pecans/walnuts, brown sugar, and cinnamon together in a small bowl.
  3. Whisk the sugar, salt, and baking mix in a mixing bowl until well blended.
  4. Beat the egg with the milk. Add the wet ingredients to the dry ingredients.
  5. 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.)
  6. 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.
Nutrition Information
Serving size: 1 slice. Sodium: 118 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/easy-coffee-cake/