Grease and flour a 10 inch tube pan with a removable bottom.
In a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee.
In a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee. Set aside.
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.
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.
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.
Bake for about 1 hour 15 minutes or when a toothpick comes out clean.
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.