Sock It To Me Cake!


At first glance, this cake looks like a fairly standard pound cake.  It’s not until you slice into it that you see the cinnamon-pecan filling.  Talk about a nice surprise there!  And if you pop a slice of this cake in the microwave for about 15 seconds or so?  You’ll be in for a real treat!  This cake will taste like it just came out of the oven – and it’ll have you saying “Sock it to me!”  (Ok, you probably won’t actually say that, but I couldn’t resist.)  Either way, I hope you enjoy this cake as much as I do!  It’s the kind of cake that can be served for dessert at night and then again for brunch in the morning.


  Happy baking!

Sock It To Me Cake

Part pound cake - part coffee cake, a Sock It To Me Cake is a delicious treat that can be served for dessert at night and brunch the next morning!

5 from 8 votes

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 12 slices

Calories: 565 kcal


For the Cake

¾ cup room temperature cups 6 room temperature ¼ tsp 3 cups 1 cup ¼ cup 1 Tbsp


For the Pecan Swirl

cups toasted ¼ cup 1 Tbsp

For the Glaze

cups confectioner’s sugar 5 Tbsp 1 tsp


Preheat oven to 325°F.

Grease and flour (or spray with nonstick baking spray) a 14-16 cup Bundt pan; set pan aside.

Using an electric mixer, cream together butter and sugar until light and fluffy (~3-4 minutes on medium speed).

Add eggs 1 at a time, stirring until well combined after each addition.

Add salt and half of the flour; stir until well combined.

Add sour cream; stir until well combined.

Add remaining flour; stir until well combined.

Add vegetable oil and vanilla extract; stir until well combined.


Pour half of the batter into the prepared pan.

Using a small bowl, combine the toasted pecans, brown sugar and cinnamon. Sprinkle mixture evenly on top of batter. Spread remaining batter evenly on top of pecans.

Bake for 85-90 minutes, or until a toothpick inserted into center of cake comes out mostly clean.

Let cake cool in pan for 15 minutes before inverting onto a cooling rack until completely cool.

Whisk confectioner’s sugar with milk and vanilla extract until smooth. Spoon glaze evenly over cake before serving.

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