Sock It To Me Cake
Sock It To Me Cake
Ingredients
For the Cake Batter
- 3/4 cup salted butter, melted, 1 1/2 sticks
- 1 3/8 cups cane sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup whole milk
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 9/16 cups unbleached all-purpose flour
For the Cinnamon-Pecan Swirl/Crumble
- 3/4 cup brown sugar, unpacked
- 1/2 teaspoon cinnamon
- 1/2 cup pecans, crushed or chopped
For the Glaze
- 1 cup powdered sugar
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon, or 1/4 teaspoon for stronger flavor
- 2 tablespoons milk
Instructions
- 1
Melt the salted butter. In a large mixing bowl, combine the melted butter, cane sugar, and large eggs. Mix thoroughly with a hand mixer until well incorporated and slightly lightened in color.
⏱️ 5 min
- 2
Add the vanilla extract, whole milk, sour cream, 1/4 teaspoon salt, and baking powder to the wet mixture. Mix again until smooth.
⏱️ 3 min
- 3
Gradually add the unbleached all-purpose flour to the wet ingredients, mixing until just combined and a smooth batter forms. Be careful not to overmix.
⏱️ 2 min
- 4
In a separate small bowl, combine the brown sugar, 1/2 teaspoon cinnamon, and crushed or chopped pecans. Mix well with a spoon until everything is evenly distributed.
⏱️ 2 min
- 5
Grease and flour a bundt cake pan (or any other desired cake pan). Pour approximately one-third of the cake batter into the bottom of the prepared pan, spreading it evenly.
⏱️ 3 min
- 6
Sprinkle about half of the cinnamon-pecan crumble mixture over the first layer of batter in the pan. Carefully spoon another third of the cake batter over the crumble layer, gently spreading it to cover the crumble.
⏱️ 3 min
- 7
Sprinkle the remaining half of the cinnamon-pecan crumble mixture over this second batter layer. Add the final third of the cake batter on top, spreading it to cover the last crumble layer.
⏱️ 2 min
- 8
Preheat oven to 350°F. Bake the cake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350
- 9
Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a cooling rack to cool completely.
⏱️ 15 min
- 10
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, 1/8 teaspoon salt, 1/8 teaspoon cinnamon, and 2 tablespoons of milk until smooth and pourable.
⏱️ 3 min
- 11
Once the cake has cooled completely, drizzle the prepared glaze generously over the top of the cake, allowing it to run down the sides.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sock It To Me Cake
Ingredients
For the Cake Batter
- 3/4 cup salted butter, melted, 1 1/2 sticks
- 1 3/8 cups cane sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup whole milk
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 9/16 cups unbleached all-purpose flour
For the Cinnamon-Pecan Swirl/Crumble
- 3/4 cup brown sugar, unpacked
- 1/2 teaspoon cinnamon
- 1/2 cup pecans, crushed or chopped
For the Glaze
- 1 cup powdered sugar
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon, or 1/4 teaspoon for stronger flavor
- 2 tablespoons milk
Instructions
- 1
Melt the salted butter. In a large mixing bowl, combine the melted butter, cane sugar, and large eggs. Mix thoroughly with a hand mixer until well incorporated and slightly lightened in color.
⏱️ 5 min - 2
Add the vanilla extract, whole milk, sour cream, 1/4 teaspoon salt, and baking powder to the wet mixture. Mix again until smooth.
⏱️ 3 min - 3
Gradually add the unbleached all-purpose flour to the wet ingredients, mixing until just combined and a smooth batter forms. Be careful not to overmix.
⏱️ 2 min - 4
In a separate small bowl, combine the brown sugar, 1/2 teaspoon cinnamon, and crushed or chopped pecans. Mix well with a spoon until everything is evenly distributed.
⏱️ 2 min - 5
Grease and flour a bundt cake pan (or any other desired cake pan). Pour approximately one-third of the cake batter into the bottom of the prepared pan, spreading it evenly.
⏱️ 3 min - 6
Sprinkle about half of the cinnamon-pecan crumble mixture over the first layer of batter in the pan. Carefully spoon another third of the cake batter over the crumble layer, gently spreading it to cover the crumble.
⏱️ 3 min - 7
Sprinkle the remaining half of the cinnamon-pecan crumble mixture over this second batter layer. Add the final third of the cake batter on top, spreading it to cover the last crumble layer.
⏱️ 2 min - 8
Preheat oven to 350°F. Bake the cake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350 - 9
Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a cooling rack to cool completely.
⏱️ 15 min - 10
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, 1/8 teaspoon salt, 1/8 teaspoon cinnamon, and 2 tablespoons of milk until smooth and pourable.
⏱️ 3 min - 11
Once the cake has cooled completely, drizzle the prepared glaze generously over the top of the cake, allowing it to run down the sides.
⏱️ 2 min