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servings:

Layers of streusel and frangipane, an almond-based pastry filling, top this rich coffee cake. Martha made this recipe on Martha Bakes episode 605.

• 1 3/4 cups all-purpose flour
• 1 cup pecans, toasted and coarsely chopped
• 3/4 cup packed light-brown sugar
• 1 teaspoon coarse salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter
• 2/3 cup pecans, toasted
• 1/2 cup granulated sugar
• 6 tablespoons unsalted butter, softened
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 tablespoon bourbon
• 3/4 teaspoon fine salt
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of fine salt
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream

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