Atlantis Steakhouse Coffeecake
Like this recipe? Get all our 5 Star Restaurant Secret Recipes - Go HerePecan filling:1/2 cup light brown sugar2 teaspoons ground cinnamon2 tablespoons flour1/8 teaspoon salt1 cup pecan pieces1/4 cup (½ stick) butter, diced and at room temperatureIn a medium bowl, combine the brown sugar, cinnamon, flour, saltand pecan pieces. Add the butter pieces and mix together by hand togive the mixture a crumbly texture. Set aside.Streusel topping:3/4 cup light brown sugar1 1/2 teaspoons ground cinnamon1 cup (4¼ ounces) plus 2 tablespoons all-purpose flour1/4 teaspoon plus 1/8 teaspoon salt1 1/2 teaspoons honey1 1/2 teaspoons vanilla extract1/2 cup (1 stick) butter, diced and at room temperatureIn a separate bowl, combine the brown sugar, cinnamon, flour, salt,honey and vanilla. Add the butter pieces and mix together by handto give the mixture a crumbly texture. Set aside.Coffeecake:4 3/4 cups (20 ounces) flour1 teaspoon baking powder1 1/4 teaspoons baking soda1 cup (2 sticks) butter, diced and at room temperature2 cups granulated sugar4 eggs1/2 cup plus 2 tablespoons sour creamHeat the oven to 350 degrees. Lightly grease a 13-by-9-inch bakingdish.In a medium bowl, whisk together the flour, baking powder andbaking soda. In the bowl of a stand mixer, or in a separate bowlwith a hand mixer, cream the butter and sugar until light andfluffy, 3 to 5 minutes. Slowly beat in the eggs, one at a time,until fully incorporated. With the mixer running, slowly spoon inhalf the dry ingredients and half the sour cream. Repeat with theremaining flour and sour cream to form a batter, being careful notto overmix.Spread one-half of the batter carefully into the prepared bakingdish. Sprinkle over the pecan filling. Spread the remaining batter,and sprinkle the streusel topping evenly over the top of the batter.Bake the coffeecake until puffed and golden, the center springsback when touched and a toothpick inserted in the center comes outclean, 45 to 55 minutes, rotating halfway through for even baking.Remove and cool on a rack for at least 30 minutes before slicing.Serves 12-16
Source: LA Times