Low Sodium Crumb Cake
Servings: 8 Slices
Calories: 775kcal
Equipment
- Pastry Cutter
- Stand Mixer
Ingredients
- 2 Cups All Purpose Flour
- 2 tsp Reduced Sodium Baking Powder
- 1 Tbsp Cinnamon
- 1 Cup Applesauce unsweetened
- 1/2 Cup Unsalted Butter room temp
- 1/2 Cup Sugar
- 1/2 Cup Honey
- 2 Large Eggs
- 1 Tbsp Vanilla Extract
- 1 Cup Sour Cream
Crumb Topping
- 1/2 Cup Unsalted Butter Super Cold
- 1/2 Cup Brown Sugar
- 1/2 Cup Sugar
- 1 Cup Flour
- 1 Cup Pecans Chopped (optional)
- 2 Tbsp Cinnamon
Instructions
- Preheat Oven 350F
Crumb Topping
- Combine all crumb topping ingredients, except the pecans, in large bowl.
- With fork or pastry cutter, cut ingredients together until mix resembles course sand
- Stir in half chopped pecans and set mixture aside
Cake batter
- In medium bowl whisk together flour, baking powder, cinnamon, and half chopped pecans until well combined
- In Stand Mixer or large bowl cream together butter and sugar then slowly add honey
- In medium bowl whisk together eggs, sour cream, vanilla, and applesauce
- Slowly pour wet mix into creamed butter and sugar mixing on low speed until just combined.
- Gently fold in flour mix into wet mix until just combined. Careful not to over mix.
Mixture will be VERY thick, almost like making biscuits
- Spoon half of the batter into pan, doing you best to spread it out
- Cover with half of the crumb topping
- Spoon the rest of the batter on top
- Cover with remaining crumb topping
- Bake for 50-55 minutes or until center is set and toothpick comes out clean.
Nutrition
Calories: 775kcal | Carbohydrates: 101g | Protein: 9g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 54mg | Potassium: 322mg | Fiber: 4g | Sugar: 60g | Vitamin A: 981IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 3mg
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