Sock It To Me Cake from scratch — rich, buttery, with that signature cinnamon–pecan swirl and a vanilla glaze on top.
Ingredients
For the Cake:
3 cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 sticks (1 cup) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temp
1 cup sour cream (full-fat)
½ cup whole milk
2 tsp vanilla extract
For the Cinnamon Pecan Swirl:
⅓ cup light brown sugar, packed
2 tsp ground cinnamon
1 cup chopped pecans (toasted for best flavor)
For the Glaze:
1 cup powdered sugar
2–3 Tbsp milk or heavy cream
1 tsp vanilla extract
Instructions
Preheat oven
Set oven to 350°F (175°C).
Grease and flour a 10-inch Bundt pan.
Make the batter
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).
Beat in eggs one at a time, mixing well after each.
Mix in vanilla.
Add dry ingredients in three parts, alternating with sour cream and milk, beginning and ending with dry ingredients. Mix until just combined (don’t overmix).
Add the swirl
In a small bowl, mix brown sugar, cinnamon, and pecans.
Pour half the batter into the Bundt pan.
Sprinkle the cinnamon-pecan mixture evenly over it.
Top with the remaining batter and smooth out the top.
Bake
Bake for 55–65 minutes, until a toothpick inserted comes out clean.
Cool in the pan 15 minutes, then invert onto a wire rack to finish cooling.
Glaze
Whisk powdered sugar, milk, and vanilla until smooth.
Drizzle over the cooled cake.
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