Sock It To Me Cake
Part pound cake - part coffee cake, a Sock It To Me Cake is a delicious treat that can be served for dessert at night and brunch the next morning!
Servings: 12 slices
Calories: 565kcal
Ingredients
For the Cake
- ¾ cup unsalted butter room temperature
- 2½ cups granulated sugar
- 6 large eggs room temperature
- ¼ tsp salt
- 3 cups all-purpose flour
- 1 cup sour cream
- ¼ cup vegetable oil
- 1 Tbsp vanilla extract
For the Pecan Swirl
- 1½ cups chopped pecans toasted
- ¼ cup brown sugar
- 1 Tbsp cinnamon
For the Glaze
- 2½ cups confectioner’s sugar
- 5 Tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F.
- Grease and flour (or spray with nonstick baking spray) a 14-16 cup Bundt pan; set pan aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy (~3-4 minutes on medium speed).
- Add eggs 1 at a time, stirring until well combined after each addition.
- Add salt and half of the flour; stir until well combined.
- Add sour cream; stir until well combined.
- Add remaining flour; stir until well combined.
- Add vegetable oil and vanilla extract; stir until well combined.
- Pour half of the batter into the prepared pan.
- Using a small bowl, combine the toasted pecans, brown sugar and cinnamon. Sprinkle mixture evenly on top of batter. Spread remaining batter evenly on top of pecans.
- Bake for 85-90 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
- Let cake cool in pan for 15 minutes before inverting onto a cooling rack until completely cool.
- Whisk confectioner’s sugar with milk and vanilla extract until smooth. Spoon glaze evenly over cake before serving.
Nutrition
Calories: 565kcal | Carbohydrates: 100g | Protein: 8g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 102mg | Potassium: 164mg | Fiber: 2g | Sugar: 48g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
