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Sock it To Me Cake

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A classic Sock It To Me Cake with a tender sour-cream coffee cake crumb, a rich cinnamon–brown sugar pecan ribbon, and a simple vanilla glaze for a nostalgic, crowd-pleasing dessert.

Ingredients

1 cup unsalted butter, room temperature

2½ cups granulated sugar

6 large eggs, room temperature

¼ teaspoon kosher salt

3 cups all-purpose flour

1 cup sour cream

1 tablespoon vanilla extract

1½ cups chopped pecans, toasted

¼ cup brown sugar

1 tablespoon ground cinnamon

2½ cups confectioner’s sugar

5 tablespoons milk

1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat the oven to 325°F (165°C). Grease and flour a 14–16 cup Bundt pan.
  2. Cream the butter and granulated sugar until light and fluffy, about 2 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the salt and half of the flour until just combined.
  5. Add the sour cream and vanilla extract, then mix in the remaining flour until smooth.
  6. In a small bowl, combine the toasted pecans, brown sugar, and cinnamon.
  7. Pour half of the batter into the prepared pan and sprinkle the pecan mixture evenly over it.
  8. Carefully spread the remaining batter on top.
  9. Bake for 85–90 minutes, until a toothpick inserted comes out clean.
  10. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
  11. Whisk together confectioner’s sugar, milk, and vanilla until smooth.
  12. Once the cake is completely cool, spoon the glaze over the top. Let set before slicing.

Notes

Toast the pecans for deeper flavor.

Glaze only after the cake is fully cooled.

The cake can be served without glaze as a coffee cake.

Greek yogurt can substitute for sour cream.

Nutrition

Find it online: https://chocolatecoveredamy.com/sock-it-to-me-cake/