Sock-It-To-Me Cake
This Southern-style dessert features large chunks of pecans and a cinnamon sugar swirl between layers of rich and buttery homemade pound cake. Enjoy it for breakfast with a cup of coffee, or for dessert with a tall glass of cold milk or a scoop of ice cream!
Tasty Team
96% would make again
Total Time
3 hr 20 min
3 hr 20 min
Prep Time
20 minutes
20 min
Cook Time
1 hr
1 hr
Total Time
3 hr 20 min
3 hr 20 min
Prep Time
20 minutes
20 min
Cook Time
1 hr
1 hr
Ingredients
for 12 servings
Filling
- 1 cup toasted pecans (125 g), chopped
- ⅓ cup brown sugar (65 g)
- 2 teaspoons ground cinnamon
Cake
- 3 sticks unsalted butter, softened, plus more for greasing
- 2 ½ cups granulated sugar (500 g)
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 ⅓ cups cake flour (415 g)
- 1 cup sour cream (240 g), room temperature
Glaze
- 2 cups powdered sugar (210 g)
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- pecan half, for garnish
SPECIAL EQUIPMENT
- bundt pan, 10-cup fluted
Nutrition Info
- Calories 410
- Fat 6g
- Carbs 79g
- Fiber 6g
- Sugar 52g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Make the filling: In a small bowl, stir together the pecans, brown sugar, and cinnamon.
- Make the cake: Preheat the oven to 325°F (160°C). Grease a 10-cup Bundt pan with butter.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth, about 1 minute. Add the granulated sugar, baking powder, and salt. Continue mixing on medium speed, scraping down the sides of the bowl occasionally, until light and fluffy, about 8 minutes.
- Add the eggs, 1 at a time, and mix on medium speed, making sure each egg is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl. Add the vanilla and mix until combined.
- Add one third of the flour and mix on medium speed until just combined, then add half of the sour cream and continue mixing until just combined. Scrape down the sides and bottom of the bowl, then continue alternating additions of flour and sour cream. Use the rubber spatula to bring the batter together.
- Pour half of the batter into the prepared Bundt pan and tap the pan against the counter to settle the batter and release any air bubbles. Sprinkle the filling evenly over the batter. Spoon the remaining batter on top and carefully spread in an even layer to cover the filling.
- Bake the cake until a toothpick inserted in the center comes out clean, 60–70 minutes. Remove from the oven and let cool for 10 minutes.
- While the cake cools, make the icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
- Invert the cake onto a serving plate and remove the Bundt pan. Pour the glaze over the cake to cover completely. Garnish with pecan halves.
- Slice and serve.
- Enjoy!
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