Classical Homemade Sock it to me Cake Recipe
In this authentic version of the Sock It To Me Cake, we’re staying true to its Southern roots while elevating it with quality ingredients and a thoughtful preparation process. The cake is made from scratch, using a tender sour cream pound cake as the base. Inside, you’ll find a swirl of cinnamon, brown sugar, and pecans (or a nut-free alternative if needed), creating a delightful contrast to the rich cake. The final touch is a simple vanilla glaze, drizzled over the top to add just the right amount of sweetness and shine.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cup unsalted butter (softened)
- 2 1/4 cups granulated sugar
- 6 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
- 1 cup chopped pecans (toasted)
- ½ cups light brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter (cold and cubed)
- 1 cup confectioners’ sugar (sifted)
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan thoroughly. You can use melted butter or shortening for best results, ensuring you coat all the nooks and crannies.
- Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar
In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add Eggs One at a Time
Add the eggs, one at a time, to the creamed mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- Incorporate Vanilla and Sour Cream
Add the vanilla extract and sour cream to the mixture, and beat until just combined.
- Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Prepare Pecan Streusel Filling
In a separate small bowl, stir together the finely chopped toasted pecans, brown sugar, and ground cinnamon until well mixed.
- Layer the Batter and Streusel
Pour half of the cake batter into the prepared bundt pan. Spread it evenly.
Sprinkle the pecan streusel filling evenly over the batter.
Gently pour the remaining batter over the streusel, spreading it to cover the filling.
- Bake the Cake
Place the bundt pan in the preheated oven and bake for 50-60 minutes.
Check for doneness by inserting a toothpick or cake tester into the center. It should come out clean or with a few moist crumbs.
- Cool and Invert the Cake
Allow the cake to cool in the pan for 10 minutes.
Carefully invert the cake onto a cooling rack and let it cool completely.
- Prepare Vanilla Glaze
In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable.
- Glaze the Cake
Once the cake is completely cooled, drizzle the vanilla glaze over the top, letting it cascade down the sides of the bundt cake.
- Serve and Enjoy
Slice the sock it to me cake and enjoy its rich, buttery flavor with a sweet cinnamon-pecan surprise in every bite!
- For accurate flour measurement, use a kitchen scale if possible. If using a measuring cup, spoon the flour into the cup and level it with a knife.
- Toasting the pecans enhances their flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, then cool before chopping.
- If your batter is too thick, you can add a tablespoon of milk to loosen it slightly. The batter should fall easily from a spoon.
- Let the cake cool in the pan for the full 10 minutes to prevent breaking. If the cake seems stuck, gently tap the pan or use a spatula to release the edges.
Have Fun Baking!