Atlantis Steakhouse Coffeecake

Atlantis Steakhouse Coffeecake

Like this recipe? Get all our 5 Star Restaurant Secret Recipes - Go Here

Pecan filling:

1/2 cup light brown sugar
2 teaspoons ground cinnamon
2 tablespoons flour
1/8 teaspoon salt
1 cup pecan pieces
1/4 cup (½ stick) butter, diced and at room temperature

In a medium bowl, combine the brown sugar, cinnamon, flour, salt
and pecan pieces. Add the butter pieces and mix together by hand to
give the mixture a crumbly texture. Set aside.

Streusel topping:

3/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (4¼ ounces) plus 2 tablespoons all-purpose flour
1/4 teaspoon plus 1/8 teaspoon salt
1 1/2 teaspoons honey
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) butter, diced and at room temperature

In a separate bowl, combine the brown sugar, cinnamon, flour, salt,
honey and vanilla. Add the butter pieces and mix together by hand
to give the mixture a crumbly texture. Set aside.

Coffeecake:

4 3/4 cups (20 ounces) flour
1 teaspoon baking powder
1 1/4 teaspoons baking soda
1 cup (2 sticks) butter, diced and at room temperature
2 cups granulated sugar
4 eggs
1/2 cup plus 2 tablespoons sour cream

Heat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking
dish.

In a medium bowl, whisk together the flour, baking powder and
baking soda. In the bowl of a stand mixer, or in a separate bowl
with a hand mixer, cream the butter and sugar until light and
fluffy, 3 to 5 minutes. Slowly beat in the eggs, one at a time,
until fully incorporated. With the mixer running, slowly spoon in
half the dry ingredients and half the sour cream. Repeat with the
remaining flour and sour cream to form a batter, being careful not
to overmix.

Spread one-half of the batter carefully into the prepared baking
dish. 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 springs
back when touched and a toothpick inserted in the center comes out
clean, 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