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Pecan-Frangipane Coffee Cake

Recipe photo courtesy of Mike Krautter

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



For the Streusel

For the Frangipane

For the Cake


Cook's Notes

The coffee cake can be stored at room temperature, covered, up to 3 days.

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How would you rate this recipe?
  • meshop
    18 AUG, 2018
    A few steps involved but a wonderful result, so worthwhile when wanting to make something that little extra special! I just wished the recipes were standardised with weight measure. Drives me nuts (pecans?!) when butter is measured in cups or tblsb, particularly for non US bakers that aren’t familiar with generic 'stick' measures. Whose gonna squeeze butter into a cup to measure it? Much easier to cut it up and weigh on scales!
  • ALR5751095DW
    24 SEP, 2016
    Where are the almonds?
    • ptg197623
      8 MAY, 2017
      You are right, there is a mistake in the recipe writeup. Because it is called pecan-frangipane, my guess is that whoever wrote the blurb at the top made the mistake by mentioning almonds. On the television episode, Martha explains that she is making frangipani with pecans rather than the more traditional almonds.
  • dmeru601
    22 APR, 2017
    This cake is scrumptious!!! A little more trouble than a standard coffee cake but worth the effort! I didn't make any changes to the recipe as written (didn't need to). I'll be baking more of this one!
  • kprayr786yahoo
    17 SEP, 2016
    I dont want to use alcohol- what can i substitute the bourbon with, please.

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