1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, at room temperature
2 1/2 cups all-purpose flour
2 teaspoons baking powder
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the coffee, until everything is well combined.
Fold in the chopped pecans.
Pour the batter into the prepared loaf pan and smooth out the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Once the cake has cooled, slice and serve with your favorite coffee or tea.