Low Sodium Crumb Cake

Prep Time20 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: American
Keyword: coffee cake, crumb cake, Low Sodium
Servings: 8 Slices
Calories: 775kcal


  • Pastry Cutter
  • Stand Mixer


  • 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


  • 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.


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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