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Sock it to me, cake served on a tall cake plate with a slice cut out exposing the cinnamon sugar ribbon that goes through the cake.
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Sock it To Me Cake

An easy recipe for Sock It To Me Cake, a tender coffee cake with a ribbon of brown sugar, cinnamon and toasted pecans through the center. 
Prep Time20 minutes
Cook Time1 hour 30 minutes
Cooling Time40 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: sock it to me cake
Servings: 16 slices
Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

For the Cake

  • 1 cup unsalted butter at room temperature
  • 2½ cups granulated sugar
  • 6 large eggs at room temperature
  • ¼ teaspoon kosher salt
  • 3 cups all-purpose flour
  • 1 cup sour cream
  • 1 tablespoon vanilla extract

For the Pecan Filling

  • 1½ cups chopped pecans toasted
  • ¼ cup brown sugar
  • 1 tablespoon cinnamon

For the Glaze

  • 2½ cups confectioner’s sugar
  • 5 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

  • Prep your tools. Preheat the oven to 325°F. Grease and flour a 14-16 cup Bundt pan.
  • Cream the butter and sugar. Using a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
  • Add eggs. Set the mixer to low speed and add the eggs 1 at a time, mixing until well combined.
  • Add salt and half of the flour. Keeping the mixer at low speed, mix in the salt and half of the flour until well combined.
  • Add the sour cream, vanilla, and remaining flour. First, add the sour cream and vanilla and continue to mix until completely incorporated. Then, mix in the remaining flour until thoroughly combined.
  • Make the filling. Using a small bowl, combine the toasted pecans, brown sugar, and cinnamon.
  • Begin assembling your cake. Pour half of the batter into the prepared pan. Sprinkle the cinnamon and pecans mixture evenly over the batter. Then, spread the remaining batter evenly over the pecans.
  • Bake. Place the cake in the oven and bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool. Let the cake cool in the pan for 15 minutes before removing it onto a cooling rack to cool completely.
  • Make the glaze. Meanwhile, in a small bowl, whisk the confectioner’s sugar with milk and vanilla extract until smooth.
  • Finish and serve. Spoon the glaze over the cooled cake and let it set. Cut and serve.

Nutrition

Serving: 1slice | Calories: 453kcal | Carbohydrates: 75g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 73mg | Potassium: 130mg | Fiber: 2g | Sugar: 36g | Vitamin A: 560IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 2mg
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