Prep your 9-inch spring form pan (or 13- x 9-inch pan) with baking spray (or butter and flour). If you’re using a large Bundt pan, the nuts could be added to the bottom of pan. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into your prepped pan.
Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.
Preheat oven to 350°. Remove cake from refrigerator and discard plastic wrap.
Bake coffee cake 35 minutes. Lower the temperature to 325 F and bake about another 20-30 minutes, or until a knife inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.