Sock It To Me Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword homemade-sock-it-to-me-cake-recipe, sock-it-to-me-cake

Prep Time 20

Cook Time 1 15

Cooling Time 2

Total Time 3 35

Servings servings

Calories 482kcal

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 3.4 oz box 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

Preheat the oven to 325°F. Spray a 12-14 cup Bundt pan with baking spray. Set aside.
Spread pecans in a single layer on a sheet pan. Toast in the oven for 6-8 minutes until lightly golden. Cool then add 1 cup to a small bowl with the light brown sugar, cinnamon and nutmeg for the filling.
In a medium bowl use a whisk to sift together flour, pudding mix, baking powder, baking soda and salt.
In a large bowl use an electric mixer to cream the butter. Beat on medium speed for 2 minutes. To the bowl add the granulated sugar and vanilla. Beat for 3 minutes on high speed to combine.
Lower the speed of the mixer and add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed.
To the bowl add the sifted dry ingredients alternately with the sour cream beginning and ending with flour. Beat until fully moistened scraping the sides of the bowl periodically.
Pour half of the batter into the bundt pan. Sprinkle pecan-sugar mixture over the batter. (leave a 1/4-1/2 inch border from the sides of the pan.)
Carefully spread the remaining batter over the pecan mixture.
Place the pan into the oven and bake for 60-75 minutes. Test the center with a skewer baking until it comes back clean. (Check the cake at 40 minutes with a skewer. Lay a piece of foil on top to prevent it from over browning.)
Cool in the pan for 20 minutes then carefully remove to a cooling rack to cool completely.
Glaze: In a medium bowl whisk together powdered sugar, cream and vanilla. Drizzle on cooled cake. Garnish with the remaining 1/3 cup pecans. Slice and serve.
Store chilled in an airtight container for up to 5 days.

Nutrition