Sock It to Me Cake
Indulge in the timeless charm of a Sock It to Me Cake, a Southern classic that delivers layers of buttery richness and a surprise swirl of cinnamon-sugar goodness. This moist bundt cake, made with sour cream for extra tenderness, features a decadent filling of brown sugar, cinnamon, and crunchy pecans, creating a delightful flavor contrast with every bite. Perfect for gatherings or as a cozy treat with coffee, this crowd-pleasing dessert can be elevated with an optional vanilla glaze drizzle for a touch of sweetness and elegance. With easy-to-follow steps and a bake time of just an hour, this cake is your go-to for achieving impressive results with minimal effort.
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Recipe Information
Ingredients
- 1 cup Butter
- 2 cups Granulated sugar
- 4 Large eggs
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 cup Brown sugar
- 1 cup Chopped pecans
- 1 cup Powdered sugar (optional, for glaze)
- 2 tablespoons Milk (optional, for glaze)
- 1 teaspoon Vanilla extract (optional, for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until smooth.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a small bowl, combine the ground cinnamon, brown sugar, and chopped pecans to make the filling.
Pour half of the cake batter into the prepared bundt pan, spreading it evenly. Sprinkle the cinnamon-sugar mixture evenly over the batter.
Layer the remaining cake batter on top of the filling and smooth the surface with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
For the glaze (optional), whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
Nutrition Facts
Calories |
6586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.9 g | 405% | |
| Saturated Fat | 140.9 g | 704% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 911.2 g | 331% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 620.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 633 mg | 49% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
