Baking Powder has so much sodiumAlso I'm suspicious of the Aluminum in some brandsCan't you let the flour rise for an hour with yeast instead of using BP?
Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?
Coffee Cake 3 to 3 1/2 cups all-purpose flour 1 cup sour cream 2 tablespoons granulated sugar 2 tablespoons butter or margarine, softened 1 teaspoon salt 1 package regular or quick active dry yeast 1/4 cup very warm water (120°F to 130°F) 1 egg 1/4 cup butter or margarine, melted 1/3 cup packed brown sugar 1/4 cup honey Filling 1/2 cup chopped nuts 1/3 cup butter or margarine, softened 1/4 cup honey 1In large bowl, mix 1 cup of the flour, the sour cream, granulated sugar, 2 tablespoons butter, the salt and yeastAdd warm waterBeat with electric mixer on low speed 1 minute, scraping bowl frequentlyBeat on medium speed 3 minutes, scraping bowl frequentlyBeat in eggStir in enough flour, 1 cup at a time, to make dough easy to handle 2Turn dough onto lightly floured surfaceKnead about 5 minutes or until smooth and elasticPlace in greased bowl and turn greased side upCover and let rise in warm place about 1 hour or until doubleDough is ready if indentation remains when touched 3In ungreased 13x9-inch pan, mix 1/4 cup butter, 1/3 cup brown sugar and 1/4 cup honey; spread evenly in panPunch down doughOn floured surface, flatten dough with hands or rolling pin into 24x9-inch rectangle 4In small bowl, mix all filling ingredients until well blendedSpread filling crosswise over half of rectangle to within 1/4 inch of edges of dough; fold crosswise in halfSeal edges; cut rectangle crosswise into 6 (2-inch) stripsTwist each strip loosely; place strips crosswise in panLet rise until double, about 1 hour5Heat oven to 375°FBake 20 to 25 minutes or until coffee cake is golden brownImmediately turn upside down onto heatproof serving plateLet stand 1 minute so honey mixture will drizzle over coffee cake -.
