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Sock It To Me Cake
This Sock It to Me Cake is a moist, buttery Southern bundt cake with a delicious cinnamon-sugar pecan layer swirled through the middle.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 12 servings
Calories: 654 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 cups granulated sugar
- 1 cup unsalted butter
- 6 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
Filling
- 1 cup Chopped Pecans
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with melted shortening and a light dusting of flour (or granulated sugar) over that, tapping out the excess. You may alternatively use a baking spray that has flour in it.
- Sift together 3 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl and set aside.
- In a stand mixer, beat 3 cups granulated sugar and 1 cup unsalted butter until light and fluffy, scraping down the sides and bottom of the bowl as needed.
- Add 6 large eggs one at a time and beat well after each addition, followed by 1 cup sour cream and 1 tablespoon vanilla extract. Scrape down the bottom and sides of the bowl.
- On low speed, gradually add in the flour mixture until fully combined.
- Combine 1 cup chopped pecans, ½ cup packed brown sugar, and 2 teaspoons ground cinnamon in a small bowl.
- Pour half of the batter into the prepared bundt pan and spread it out evenly.
- Sprinkle the pecan mixture evenly over the batter before topping with the remaining batter and smooth it over the top.
- Bake for about 80 minutes, or until a toothpick comes out nearly completely clean from the center of the cake, with only a few crumbs clinging to it. Let the cake cool in the pan for only 5 minutes before inverting it onto a cooling rack and removing the pan to let it cool completely.
- Once the cake has cooled, make the glaze by whisking 1 cup powdered sugar and 3 tablespoons milk together in a small bowl until smooth. Drizzle over the top of the cake.
Cup of Yum
Nutrition Information
Calories
654kcal
(33%)
Carbohydrates
96g
(32%)
Protein
8g
(16%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
134mg
(45%)
Sodium
187mg
(8%)
Potassium
152mg
(4%)
Fiber
2g
(8%)
Sugar
70g
(140%)
Vitamin A
723IU
(14%)
Vitamin C
0.3mg
(0%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 654
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 96g | 32% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 187mg | 8% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 70g | 140% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.