Deluxe Coffee Cake

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Tasty. The nuts taste good but overpower the other items in the topping. I used unsalted nuts & the end product was not salty tasting. I prefer the traditional coffee cake without the nuts & a little more moist. However, Alex's is a nice twist.

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Amazing sweet and salty combination. Will make again and again. Cake itself was super moist.

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Made this coffee cake last week, and I must say I was a little disappointed. I realize coffee cake is a little dense and dry but this coffee cake was very dry. If I make it again I will use sour cream or more buttermilk for a more moister cake.

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When I first tasted it I to thought it was to salty. I will omit the salt next time. My husband wasn't to sure about the salt either. Other than that...AWESOME!!! Will make again for sure!

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Sadly, not what I thought it would be. The cake has a tough and spongy consistency, not rich (or more dense as you might expect. Also, to us, the cake was very bland and not at all flavorful. The topping was good - but I took other reviewers' suggestions and reduced the salt to just a pinch.

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This coffee cake was very tasty. The only change I made was to reduce the salt in the topping, as suggested by other reviews. It came out perfect.

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This coffee cake is too yummy. At first you might think there is too much salt in the cake and toppings but after a piece or two you realize it is just perfect just as is. My daughter just called me and requested me make this cake again when I go to Albuquerque for her birthday. Noni Pat

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This is a tasty coffee cake, but I don't care for the salty topping. I actually think it took away from the other flavors, instead of enhancing them. I will try this again, but will first reduce the amount of salt in the topping. If that isn't better, I will delete it altogether.

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This coffee cake is incredible! I did make the following adjustments:

Because I didn't have yogurt or buttermilk (and didn't make butter as Alex did on the show I used Saco brand powdered buttermilk (which I usually do when baking and added the water to sour cream (instead of yogurt. I also used walnuts (unsalted and toasted briefly in the oven only as I don't care for pecans and didn't have any.

I had read the reviewer who thought there was too much salt in the topping. Giving the reviewer the benefit of the doubt in that he/she didn't use salted nuts, salted butter and used flaky kosher salt, not regular table salt, I did reduce the amount of kosher salt in the topping to 1/2 tsp of kosher salt. I sifted together the sugars and flour for the topping, added the kosher salt then mixed in the melted butter and then the nuts. The result was awesome! Nice and crunchy, and occasionally you come across a nice bite of salt. (Like salt on caramels, if you've ever tried that. I didn't miss the other 1/2 tsp of salt, but don't think that the result would have been too salty if I had used the full 1 tsp either. The kosher salt I use is flaky. 1/4 tsp weighs 1.2 grams and has 480 mg sodium. Table salt usually weighs 1.5 grams per 1/4 tsp with 590 mg sodium (almost 25% more in the table salt.

Instead of a one 13 x 9 pan, I baked this in 1 ? 9x9 and 1 ? 9x5 loaf pan (sent to work with my husband. At 30 minutes, the cakes were done. They were gone in less than a day.

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Made this recipe exactly as written and the first bite did strike me as a tad too salty but every bite thereafter was heaven. Would definitely make again. I love the combination of sweet with some salt.