Atlantis Steakhouse Coffeecake

Secret Recipe (shown below) is for a yummy coffeecake served at the Atlantis Steakhouse in Reno, Nevada. Coffeecake doesn’t get much better than this. Rich, tender butter cake is baked up with a sweet pecan filling and topped with a crumbly, aromatic streusel. Enjoy this cake for breakfast or any time of day.

Located inside the Atlantis Casino Resort, the Atlantis Steakhouse is the recipient of the AAA Four Diamond award. They proudly serve the nation’s finest steaks and feature a wine menu with over 300 selections.

This coffeecake would be great to serve on Valentine’s Day, and with the big day rapidly approaching, you might want to check this Valentine Love Cake recipe.

Enjoy!

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Atlantis Steakhouse Coffeecake

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
  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:

  • 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
  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:

  • 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
  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.

Serves 12-16

Source: LA Times

Until Next Time… Be Well!

RSN

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