Sock It to Me Cake
The boldly-named Sock It to Me Cake is a sour cream pound cake with pecans swirled through. It's topped with a creamy glaze and toasted pecans that make it as enticing to the eyes as it is to the appetite.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 container (8 ounces) sour cream
- 1 cup chopped pecans, toasted
- 3 tablespoons packed brown sugar
- 2 teaspoons ground cinnamon
- 2 cups confectioners' sugar
- 3 tablespoons whole milk
- 2 tablespoons maple syrup
- 1/2 teaspoon maple extract, optional
- 1/4 cup chopped pecans, toasted
Directions
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan; set aside.
- In a large bowl, combine flour, baking soda and salt.
- In a separate bowl, beat butter and sugar on medium speed until fluffy and pale in color, 4-5 minutes. Add eggs, one at a time, until fluffy. Add vanilla extract until combined. Reduce speed to low; add flour mixture, alternating with sour cream, in three additions. Mix until just combined.
- In a small bowl, combine chopped pecans, brown sugar and cinnamon.
- Pour half of the cake batter into the prepared pan; sprinkle with pecan mixture. Top with remaining batter.
- Bake until a toothpick inserted into the center comes out clean, 60-70 minutes. Let cake rest on a wire rack for 10 minutes. Invert the pan to remove cake onto the wire rack; cool completely.
- In a small bowl, whisk together confectioners' sugar, milk, maple syrup and if desired, maple extract. Spoon glaze over the cake, then sprinkle with chopped pecans.
