Preheat the oven to 350°F (175°C) and grease your cake pan with butter or non stick spray. You can also line the bottom with parchment paper.

In a mixing bowl, beat together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer. Add the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and sour cream, mixing until smooth.

In a separate bowl, sift together the all purpose flour, baking powder, baking soda, salt, ground cinnamon, and instant coffee powder.

Gradually add the dry mixture into the wet ingredients, mixing gently until combined. Be careful not to overmix to keep the cake light and fluffy.

Fold the chopped pecans into the batter, ensuring they’re evenly distributed throughout.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Once cooled, slice and serve.