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.
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 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Total Time: 1 hourhour50 minutesminutes
Servings: 12slices
Calories: 565kcal
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.
