Description
Sock it To Me Cake is a moist, flavorful Bundt cake layered with a cinnamon-pecan filling and topped with a smooth vanilla glaze. This classic American dessert combines a tender sour cream batter with toasted pecans and a sweet cinnamon brown sugar swirl, perfect for celebrations or cozy gatherings.
Ingredients
Cake Batter
- 1 cup unsalted butter (at room temperature)
- 2½ cups granulated sugar
- 6 large eggs (at room temperature)
- ¼ teaspoon kosher salt
- 3 cups all-purpose flour
- 1 cup sour cream
- 1 tablespoon vanilla extract
Filling
- 1½ cups chopped pecans (toasted)
- ¼ cup brown sugar
- 1 tablespoon cinnamon
Glaze
- 2½ cups confectioner’s sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prep your tools. Preheat the oven to 325°F (163°C). Grease and flour a 14-16 cup Bundt pan to prevent sticking and ensure easy release after baking.
- Cream the butter and sugar. Using a stand mixer, beat the unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. This step aerates the batter for a tender crumb.
- Add eggs. Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition to fully incorporate and maintain the emulsion.
- Add salt and half of the flour. Keep the mixer on low speed and add the kosher salt and half of the all-purpose flour. Mix until the ingredients are well combined but be careful not to overmix to keep the cake tender.
- Add the sour cream, vanilla, and remaining flour. Add the sour cream and vanilla extract to the mixture and continue mixing until fully incorporated. Then, add the remaining flour and mix until just combined to avoid toughening the batter.
- Make the filling. In a small bowl, combine the toasted chopped pecans, brown sugar, and cinnamon. This mixture will create a sweet, crunchy, and spiced layer inside the cake.
- Begin assembling your cake. Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the pecan-cinnamon-brown sugar mixture evenly over the batter. Then carefully spread the remaining batter over the pecan layer, smoothing the top evenly.
- Bake. Place the Bundt pan in the preheated oven and bake for 85-90 minutes, or until a toothpick inserted into the center comes out clean. The baking time ensures the cake is fully cooked through and the flavors meld.
- Cool. Allow the cake to cool in the pan for about 15 minutes. Then gently remove the cake from the pan and place it on a cooling rack to cool completely before glazing.
- Make the glaze. While the cake cools, whisk together the confectioner’s sugar, milk, and vanilla extract in a small bowl until the glaze is smooth and pourable.
- Finish and serve. Spoon the glaze evenly over the cooled cake and allow it to set before slicing. Serve and enjoy this rich, nutty, and sweet dessert.
Notes
- Make sure all ingredients, especially eggs and butter, are at room temperature for better mixing and texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
- The Bundt pan size is important to ensure proper baking and layering; use a pan with 14 to 16 cups capacity.
- Check for doneness by inserting a toothpick into the center; no batter should stick.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
