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Sock it to me Cake
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Sock it to me Cake

This SOCK IT TO ME CAKE is a buttery, sweet, moist cake layered with a pecan brown sugar cinnamon filling in the middle. A serious must-bake cake made from scratch that makes a great impression. Simply irresistible!
Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 485kcal
Author Imma

Ingredients

  • ⅓ cup half pecans
  • 2 ½ cups (312 g) all- purpose flour
  • ½ teaspoon (3 g) salt
  • 1 ¼ teaspoons  (5 g) baking powder
  • 8 ounces unsalted butter , softened to room temperature
  • 1 ½ cups (300 g) sugar
  • ½ cup (115 g) sour cream
  • 4 large eggs room temperature
  • 2 teaspoons  (8 ml) vanilla extract
  • ½ cup (122 g) milk

Pecan Filling

  • 1 cup chopped pecans
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons melted butter
  • ¼ - 1 teaspoon ground nutmeg

For the Glaze

  • 1 cup confectioner's sugar
  • 1- 1 ½ tablespoon milk

Instructions

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt or tube pan or use a baking spray instead. Add half pecans on bottom of the pan in a single layer; set aside.
  • Sift together flour, salt, and baking powder into a medium bowl; set aside.
  • Using a  mixer cream together the butter and sugar at medium to high until it’s fluffy and starting to look white, about 4- 5 minutes. Add sour cream and continue mixing.
  • Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, salt, and baking powder into the batter, and then add milk and vanilla extract.
  • Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

Pecan Filling 

  • Add, chopped pecans,  brown sugar, cinnamon, nutmeg, salt, and butter in a medium bowl. Stir together, until fully combined.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle the pecan filling. Spoon the rest of the batter in the pan.
  • Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, side up, onto a serving plate.

Glaze

  •  Whisk the confectioners' sugar and milk, adding a few drops more of milk, as needed to make the glaze smooth and pourable. Drizzle as much as you like over the cake with a fork or spoon.
  • Slice and serve.

Notes

  1. Make sure to grease the bottom of the pan so the cake won't stick to it.
  2. You may choose whatever cake flavor you want.
  3. You can replace sour cream with yogurt or buttermilk.
  4. This cake can be enjoyed with or without the glaze. Or you can simply sift some plain powdered sugar over the cake.
  5. If you don't have a bundt pan, you can use a greased 9 x 13 pan. Simply spread about 2/3 of the cake batter into the pan, followed by the pecan filling, and then add the remaining batter. Bake it in the oven for about 45-55 minutes or until a  cake tester comes out clean.
  6. You can keep the cake in the freezer. Just wrap the entire cake including the whole with a plastic wrap, then followed by an aluminum foil. It should be good for about 1-2 months in the freezer.
  7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

Nutrition

Calories: 485kcal | Carbohydrates: 50g | Protein: 6g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 253mg | Potassium: 129mg | Fiber: 2g | Sugar: 28g | Vitamin A: 691IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg