Sock It To Me Cake Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 5 mins
-
Total Time
1 hr 20 mins
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Servings
16 servings
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Calories
485 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Sock It To Me Cake Recipe
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This classic Southern Sock It To Me Cake has a moist tender crumb, a ribbon of cinnamon pecan streusel in the middle and is drizzled with vanilla glaze.
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup butter 8 oz, unsalted, softened
- 2 1/4 cups granulated sugar
- 6 egg large
- 1 cup sour cream 8 ounces
- 2 teaspoons vanilla extract
For the Filling:
- 1 cup pecans roasted/toasted and chopped
- 1/3 cup brown sugar packed
- 2 teaspoons ground cinnamon
For the Icing:
- 2 1/2 cups powdered sugar (about 10 ounces)
- 3 tablespoons milk plus more if needed, whole
- 1 teaspoon vanilla extract
Instructions
For the Filling:
- In a medium bowl, combine the pecans, brown sugar and cinnamon. Set aside.
For the Cake:
- Preheat the oven to 325 degrees Fahrenheit and coat the inside of a (12 -cup) bundt pan with baking spray. You can also butter and then flour the pan.
- Sift together the flour, salt and baking soda in a mixing bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 1 minute or until creamy.
- Add the granulated sugar and beat on medium-high speed for about 3-4 minutes or until light and fluffy, stopping to scrape down the sides of the mixing bowl as needed.
- Add the eggs one at a time, beating after each addition until just combined.
- Add the flour mixture and sour cream alternately to the batter, beginning and ending with the flour mixture. Add the vanilla extract and mix to combine.
- Pour half of the batter into the prepared bundt pan, sprinkle the pecan filling evenly over the batter. Spoon the remaining batter over the pecan mixture.
- Bake for about 65 to 75 minutes or until a skewer inserted in the middle comes out clean.
- Remove from the oven and allow the cake to rest in the pan for about 10 minutes, then invert onto a wire rack and allow to cool completely.
For the Icing:
- In a medium bowl, whisk together the powdered sugar, milk and vanilla until smooth. Add additional milk or sugar to get the right consistency.
- Spoon the icing over the cooled cake.
Notes
- This recipe uses a 12-cup bundt pan. A 14-cup bundt pan can also be used.
- Don't over mix the batter. For a light and fluffy cake, the ingredients should be mixed only until just combined.
- When making the glaze, add additional milk or confectioners' sugar until the right consistency is achieved.
- Instead of a glaze, you can simply dust the cake with confectioners' sugar.
- For a nicer presentation, sprinkle toasted pecans over the glaze.
Nutrition Information
Show Details
Calories
485kcal
(24%)
Carbohydrates
71g
(24%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
100mg
(33%)
Sodium
319mg
(13%)
Potassium
110mg
(2%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
542IU
(11%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 319mg | 13% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 542IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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