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Atlantis Steakhouse coffeecake

Time 1 hour 30 minutes
Yields Serves 12 to 16
Atlantis Steakhouse coffeecake
(Bob Chamberlin / Los Angeles Times)

Pecan filling

1

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

1

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

1

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

2

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.

3

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.

4

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.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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