Coffee and Cream Coffee Cake

I found this recipe in a magazine, while I was in a the dentist's waiting room. I haven't tried it yet, but I will get round to it eventually.

• Ready In: 16 mins
• Serves: 12-14

Ingredients

• 8  tablespoons butter, room temp
• 3 3⁄4 cups all-purpose flour
• 3⁄4 cup pecan pieces
• 2 1⁄2 cups sugar
• 1 1⁄2 teaspoons cinnamon
• 2  tablespoons  strong cold coffee
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon kosher salt
• 3  large eggs
• 1  tablespoon vanilla extract
• 16  ounces sour cream

Directions

1. Preheat oven to 350°F.
2. Grease and flour a 10 inch tube pan with a removable bottom.
3. In a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee.
4. In a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee. Set aside.
5. Using an electric mixer, beat the butter with a paddle attachment till fluffy. Slowly add sugar, beating till blended, about 2 minutes Scrape down the sides of the bowl.
6. On high speed beat for another 2 minute, then reduce speed to low and add eggs one at a time. Add vanilla and alternate with flour mixture and sour cream in 3 parts till smooth.
7. Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup of pecan mixture. Top with another 1/3 of the batter, sprinkle with another 1/2 cup of pecan mixture and top with remaining batter, then sprinkle with remaining pecan mixture.
8. Bake for about 1 hour 15 minutes or when a toothpick comes out clean.
9. Transfer to a rack and allow to cool for about 10 minutes. Loosen edges with a knife. Invert on to a plate remove the bottom of the pan, then invert again with the nut side up, onto a rack and let cool completely.