Sock it to Me Cake
A delicious, tender golden butter cake with a pecan streusel ribbon in the middle and simple vanilla icing on top.
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter (226g, room temperature)
- 2 ¼ cups granulated sugar (425g)
- 3 cups all-purpose flour (360g)
- 6 eggs (large, room temperature)
- 2 teaspoons vanilla extract (10mL)
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup sour cream (227g)
- 1 cup pecans (toasted and chopped)
- ⅓ cup packed brown sugar (66g)
- 2 tsp cinnamon
- 2 cups powdered sugar (240g, sifted)
- 3 tbsp milk (45mL)
- 1 tsp vanilla extract (5mL)
Instructions
- 1
For the Filling
- 2
In a medium bowl combine the chopped toasted pecans, brown sugar and cinnamon. Mix well in set aside.
- 3
For the Cake
- 4
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.
- 5
Cream butter and sugar on high for about 4 minutes or until light and fluffy. Scrape the bowl down halfway through.
- 6
Add the eggs one at a time while mixing on medium. Scrape bowl down as needed.
- 7
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.
- 8
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.
- 9
For the Icing
- 10
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.