+
4 (68)

Breakfasts, Desserts

Atlantis Steakhouse coffeecake

Atlantis Steakhouse coffeecake
Bob Chamberlin / Los Angeles Times

Dear SOS: In March, we stayed at the Atlantis Casino Resort Spa in Reno while visiting colleges with my son. To celebrate his 18th birthday, we dined at the Atlantis Steakhouse, where we enjoyed a wonderful dinner. The surprise of ... Read more

Total time: 1½ hours | Serves 12 to 16

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

Step 1In 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

Step 1In 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

Step 1Heat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish.

Step 2In 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.

Step 3Spread 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.

Step 4Bake 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.


HAVE YOU TRIED


Chinese dumplings
Chinese dumplings

Jsix Restaurant's Metropolis
Jsix Restaurant's Metropolis

Trout rillettes
Trout rillettes

Beer cake
Beer cake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Kanda batata poha (pounded rice with onion and potatoes)
Highland Bakery's sweet potato pancakes with brown sugar butter sauce
Heirloom Bakery and Cafe's sour cream coffeecake
Maple Drive lemon poppy seed scones