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Sock It To Me Cake Recipe

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4.4 from 10 reviews

Sock It To Me Cake is a rich, moist Bundt cake layered with a spiced pecan and brown sugar filling, topped with a smooth vanilla glaze and crunchy toasted pecans. This classic dessert combines warm cinnamon and nutmeg flavors with creamy sour cream and a tender crumb for a perfect treat that’s perfect for holidays or special occasions.

  • Total Time: 3 hours 35 minutes
  • Yield: 16 servings

Ingredients

Filling:

  • 1 1/3 cup roughly chopped pecans (toasted, divided use)
  • 1/3 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Cake:

  • 3 cups all purpose flour
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup salted butter
  • 2 1/2 cups granulated sugar
  • 2 tsp vanilla extract
  • 6 large eggs
  • 1 (8 oz) sour cream

Glaze:

  • 2 cups powdered sugar
  • 2-4 Tbsp heavy cream
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Lightly spray a 12-14 cup Bundt pan with baking spray to prevent sticking and set aside.
  2. Toast Pecans: Spread pecans in a single layer on a baking sheet. Toast in the oven for 6-8 minutes until lightly golden and fragrant. Remove and cool. Set aside 1 cup of toasted pecans for the filling mixture.
  3. Make Filling Mixture: In a small bowl, combine the toasted pecans with light brown sugar, ground cinnamon, and ground nutmeg. Mix well and set aside.
  4. Mix Dry Ingredients: In a medium bowl, sift together the flour, instant vanilla pudding mix, baking powder, baking soda, and salt using a whisk to ensure even mixing.
  5. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the salted butter on medium speed for 2 minutes until smooth. Add granulated sugar and vanilla extract and beat on high speed for about 3 minutes until the mixture is fluffy and well combined.
  6. Add Eggs: Reduce mixer speed to low and add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to incorporate all ingredients.
  7. Combine Batter: Alternately add the dry ingredient mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, making sure to scrape the bowl for an even batter.
  8. Layer Batter and Filling: Pour half of the batter evenly into the prepared Bundt pan. Sprinkle the pecan and sugar filling mixture evenly over the batter, leaving about a 1/4 to 1/2 inch border from the sides of the pan. Carefully spread the remaining batter over the filling layer.
  9. Bake Cake: Place the Bundt pan in the preheated oven and bake for 60-75 minutes. Check doneness starting at 40 minutes using a skewer inserted into the center; it should come out clean. If the cake is browning too quickly, tent the top with foil.
  10. Cool Cake: Allow the cake to cool in the pan for about 20 minutes. Then invert carefully onto a cooling rack and let it cool completely before glazing.
  11. Prepare Glaze and Garnish: In a medium bowl, whisk together powdered sugar, heavy cream (start with 2 tablespoons and add more as needed for desired consistency), and vanilla extract until smooth. Drizzle the glaze over the cooled cake and sprinkle with the remaining 1/3 cup toasted pecans. Slice and serve.
  12. Storage: Store the cake in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Use salted butter to enhance the flavor; unsalted butter can be substituted by adding a pinch more salt to the batter.
  • If you prefer, substitute light brown sugar in the filling with dark brown sugar for a deeper molasses flavor.
  • Make sure to toast the pecans just until golden to bring out their flavor without burning.
  • Check the cake early during baking to prevent over-browning; covering with foil helps to maintain even baking.
  • For best results, use a Bundt pan with 12-14 cup capacity to allow the cake to bake evenly and rise properly.
  • Let the cake cool completely before glazing to prevent the glaze from melting and sliding off.
  • The cake can be served at room temperature or chilled, depending on preference.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/sock-it-to-me-cake-recipe/