Preheat oven to 350 degrees F.
In a medium bowl, combine the flour, brown sugar, cinnamon, salt and butter.
Use a pastry cutter or a potato masher to cut the butter into the flour until it is the size of peas.
Stir in the chopped pecans and set aside.
In a separate bowl, combine the brown sugar, cinnamon and pecans.
In a large bowl, cream the softened butter and sugar with an electric hand mixer.
Add the eggs, vanilla and Kahlua and mix.
Sift the flour, baking soda, baking powder and salt and mix in with the butter mixture, one cup at a time.
Add the sour cream in between each addition of flour.
Combine the powdered sugar, coffee and Kahlua.
Butter a 9 inch tube pan thoroughly on the inside.
Coat the buttered pan with flour lightly.
Spread have the cake batter into the bottom of the pan.
Sprinkle the filling mixture over the cake batter.
Spread the rest of the cake batter over the filling mixture.
Sprinkle the topping mixture over the last layer of cake batter evenly.
Tap the pan on a counter to remove air pockets.
Bake in the oven for 55 to 60 minutes or until a knife inserted to the center comes out clean.
Remove from oven and allow the cake to cool completely.
When the cake has cooled completely, run a flat knife along the outside of the cake and underneath to loosen it from the pan.
Take a smaller knife and run along the inside of the tube to loosen.
Carefully lift the cake off of the tube and place on a serving platter.
Drizzle the glaze over top and allow to dry for 5 minutes.
Slice and serve.