Sock It To Me Cake

Slicing up and enjoying a buttery cake with pecans.

Buttery, sweet, and moist with a layer of pecan streusel in the middle, this delivers a serious must-bake cake. Made-from-scratch goodness makes a great impression. Simply irresistible, especially around the holidays!

Course Dessert

Cuisine Southern

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 771kcal

Author Imma

Ingredients

The Cake

⅓ cup (40g) pecan halves
2½ cups (300g) all-purpose flour
½ teaspoon (3g) salt
1¼ teaspoons (6g) baking powder
8 ounces (225g) unsalted butter, softened at room temperature
1½ cups (300g) sugar
½ cup (113g) sour cream
4 large eggs at room temperature
2 teaspoons (10ml) vanilla extract
½ cup (118ml) milk

The Pecan Streusel

1 cup (115g) chopped pecans
2 tablespoons (18g) brown sugar
2 teaspoons (6-7g) ground cinnamon
¼ teaspoon (1-2g) salt
2 tablespoons (28g) melted butter
¼-1 teaspoon (1-3g) ground nutmeg

The Glaze

1 cup (120g) confectioner's sugar
1-1½ tablespoons (15-22ml) milk

Instructions

The Cake

Preheat the oven to 350℉ (180℃). Grease and flour a 10-inch Bundt or tube pan, or use baking spray instead. Add the pecan halves to the bottom of the pan in a single layer, and set it aside.
Sift the flour, salt, and baking powder into a medium bowl, and set aside.
Using a mixer, cream the butter and sugar on medium to high speed until fluffy and starting to look white (4-5 minutes). Add the sour cream and continue mixing.
Stir in the eggs, one at a time, beating the mixture well between each addition. Sift the flour, salt, and baking powder into the batter, and then add milk and vanilla extract.
Stir well until everything is fully combined, scraping down the sides of the mixing bowl as you mix.

Pecan Streusel

Mix the chopped pecans, brown sugar, cinnamon, nutmeg, salt, and butter in a medium bowl until fully combined.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle the pecan filling over it. Then spoon the rest of the batter into the pan, completely covering the streusel.
Bake for 50-60 minutes or until a cake tester comes out clean.
Let it cool on a wire rack for at least 30 minutes. Place a serving plate over the cake pan and carefully flip the cake onto it. If all goes well, the cake pan will release.

The Glaze

Whisk the confectioners' sugar and milk, adding more milk by the drop as needed to make the glaze smooth and pourable. Drizzle as much as you like over the cake with a fork or spoon.

Notes

Make sure to grease the bottom of the pan so the cake won't stick to it.
You can replace sour cream with yogurt or buttermilk.
This cake is wonderful, with or without the glaze. You could also sift a little powdered sugar on top.
If you want to use a 9”x13” baking pan, spread about ⅔ of the cake batter into the pan. Sprinkle the pecan filling over it, and then add the remaining batter. Bake it for 45-55 minutes or until a cake tester comes out clean.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition