Sock it to Me Cake
User Reviews
5
Sock it to Me Cake
Description
Sock it to Me Cake combines creamed butter and sugar with eggs, flour, and sour cream for a creamy and moist cake batter. Baking soda and salt aid leavening and balance flavors. After mixing, half the batter is spread in a bundt pan, topped with a spiced pecan and brown sugar mixture, then covered with the remaining batter to encase the filling.
The cake bakes until a skewer comes out clean, producing a tender crumb with a golden crust. The cinnamon and pecans form a sweet, aromatic layer inside, contributing texture and flavor contrast to the soft cake.
This cake is ideal for dessert or alongside tea or coffee. Warming slices briefly enhances the butter's softness, improving texture.
Measure flour accurately to avoid a dense cake; using a scale is best. Avoid overmixing to prevent gummy texture. Additional spices like nutmeg or cardamom can be added to the filling for variation. Toasted pecans on top of the icing add visual appeal and crunch.
Ingredients
For the Cake
- 1 cup butter 226g, room temperature, unsalted
- 2 ¼ cups granulated sugar 425g
- 3 cups all-purpose flour 360g
- 6 egg large, room temperature
- 2 teaspoons vanilla extract 10mL
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup sour cream 227g
For the Filling
- 1 cup pecans toasted and chopped
- ⅓ cup brown sugar 66g, packed
- 2 tsp cinnamon
For the Icing
- 2 cups powdered sugar 240g, sifted
- 3 tbsp milk 45mL
- 1 tsp vanilla extract 5mL
Instructions
For the Filling
- In a medium bowl combine the chopped toasted pecans, brown sugar and cinnamon. Mix well in set aside.
For the Cake
- Preheat oven to 325F and coat the inside of your bundt pan with baking spray, or butter and flour it. Sift flour, baking soda and salt in a large bowl then whisk together and set aside.
- Cream butter and sugar on high for about 4 minutes or until light and fluffy. Scrape the bowl down halfway through.
- Add the eggs one at a time while mixing on medium. Scrape bowl down as needed.
- Dump in the flour mixture and mix on low speed until just combined then add the sour cream and vanilla and mix until combined. Scrape down the bowl one last time and mix any stray bits in.
- Add half of the batter to your bundt pan then sprinkle the pecan filling over the top and add the remaining batter. Smooth the top with a spatula then bake for about 70 minutes or until a skewer inserted in the middle comes out clean. Allow cake to rest in pan for 5 minutes then invert onto a wire rack and allow to cool completely.
For the Icing
- Sift powdered sugar into a large bowl, add the milk and vanilla then whisk until smooth. You can mix in milk a teaspoon at a time if needed to thin the consistency out a bit. Spoon icing over the cooled cake.
Notes
- Measure flour carefully using a scale or proper spoon-and-level method to avoid adding too much flour.
- Mix the batter only until ingredients are just combined to keep the cake light and tender.
- Additional spices like nutmeg, allspice, or cardamom can be added to the filling.
- Sprinkle chopped toasted or candied pecans on the icing for added texture and appearance.
- Reheat leftovers briefly in the microwave to soften butter and regain fresh cake tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18pieces
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 418kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 89mg | 30% |
| Sodium | 195mg | 8% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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