Sock It To Me Cake

5 from 2 votes

This sock it to me cake starts with a sour cream pound cake batter and then layered in the middle is a cinnamon pecan streusel filling After it's baked a vanilla glaze gets drizzled on top! It's an easy cake recipe baked in a bundt pan that all your guests will love!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 424kcal

Author: Heather Perine

Ingredients

For the cake

2 ½ cups (300 g) all-purpose flour *spooned and leveled
½ teaspoon fine sea salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup (2 sticks, 226 g) unsalted butter softened to room temperature
2 ¼ cups (450 g) granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract
1 cup sour cream

Filling:

1 cup toasted, chopped pecans
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon

Vanilla Glaze:

1 ½ cups (180 g) confectioners sugar (powdered sugar)
2-3 tablespoon milk
1 teaspoon vanilla extract

Instructions

For the cake

Position a rack in the center of your oven and preheat to 350°F/177°C.
In a large bowl, whisk together flour, baking powder salt and baking soda. 2 ½ cups (300 g) all-purpose flour ½ teaspoon fine sea salt ½ teaspoon baking powder ½ teaspoon baking soda
In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed. 1 cup (2 sticks, 226 g) unsalted butter 2 ¼ cups (450 g) granulated sugar
Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Beat in vanilla extract until combined. 4 large eggs 2 teaspoons vanilla extract
Add the flour mixture and sour cream alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix. Scrape down the bowl as needed. 1 cup sour cream

For the filling

Make filling. In a small bowl stir together the pecans, brown sugar and cinnamon. 1 cup toasted, chopped pecans 2 tablespoons packed light brown sugar 2 teaspoons ground cinnamon

Assemble and Bake

Grease and flour one 12-cup capacity bundt cake pan. Pour half of the batter into pan. Sprinkle the filling over the top into an even layer. Spread rest of the batter on top.
Bake in a preheated 350°F degrees oven for approximately 50-60 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack.

For the glaze

While the cake bakes, make the icing. In a small bowl, whisk together the confectioners sugar, milk, vanilla. . It should be a thick, but pourable consistency. Drizzle over cake when cooled. 1 ½ cups (180 g) confectioners sugar (powdered sugar) 2-3 tablespoon milk 1 teaspoon vanilla extract

Video

Notes

Storage: Store any leftovers, wrapped in tinfoil or plastic wrap. Keep at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezing: Yes you can freeze any leftover cake slices, wrapped well, for up to 3 months. Thaw at room temperature, unwrapped, before serving.
Pan: You can also bake in a tube pan or in two 9x5 inch loaf pans.
Use melted shortening for greasing the pan for best non stick results. I find that a non-stick spray can still stick and leave a residue over time on the cake pan. I like to use a pastry brush to brush it on the sides of the pan for best results. Make sure to get it in every nook and cranny! Or use a cake pan release goop.
Toast the pecans first. I toast pecan halves then allow to cool. Then I chop the pecans finely to use in the filling. Toasting nuts helps bring out the oils which gives them more flavor then if untoasted.
Use a cake tester. Make sure you test with a cake tester, or a toothpick to make sure the cake is baked throughout. You want moist crumbs clinging to the cake not wet batter.
Measure your flour correctly. I recommend weighing your flour for best results. But if using a measuring cup, be sure to spoon the flour into the cup and level it off. Do not pack it down or it will result in too much flour. Too much flour and your cake will come out crumbly, dry and dense.
Do not overmix the batter. Once the flour mixture has been added you want to make sure to not continue to mix once it's all been incorporated. Too much mixing and you will create too much gluten which will result in a tough, chewy cake.
Add other spices - Instead of just adding ground cinnamon, try stirring in a little nutmeg, cardamom or ginger!
Use maple syrup - Add a little maple syrup to the icing for a new flavor. Or you can use my maple syrup glaze from my healthy cinnamon rolls recipe.
Use a boxed cake mix instead - You can skip making the pound cake batter from scratch if you're in a hurry and use a cake mix.

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