Tulo

Sock It to Me Cake Recipe

Sour cream keeps the butter cake dense and moist without making it heavy, while a thick ribbon of brown sugar, cinnamon, and pecans baked into the center (rather than just on top) gives every slice a streusel-like pocket instead of a thin surface layer.

Prep
25 min
Cook
60 min
Total
85 min
Servings
12

Ingredients

Servings12
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup pecans, chopped
  • 1/2 cup brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1 cup powdered sugar
  • 3 tbsp milk

Nutrition per serving

Calories
489
Protein
7g
Carbs
74g
Fat
19g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly, getting into every groove, this cake sticks easily otherwise.
  2. 2In a small bowl, stir together the chopped pecans, brown sugar, and cinnamon for the filling. Set aside.
  3. 3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. 4In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy, about 3 minutes.
  5. 5Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  6. 6Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix just until combined after each addition.
  7. 7Spread half the batter into the prepared bundt pan. Sprinkle the pecan filling evenly over the batter, staying about half an inch from the edges. Spoon the remaining batter over the filling and spread gently to cover it completely.
  8. 8Bake for 55-65 minutes, until a toothpick inserted into the thickest part of the cake comes out clean and the top springs back when pressed lightly.
  9. 9Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack and let cool completely, at least 1 hour.
  10. 10Whisk the powdered sugar with the milk until smooth and pourable, then drizzle over the cooled cake before slicing.

Tips & variations

  • Toast the pecans in a dry skillet for 3-4 minutes before mixing them into the filling for a deeper, nuttier flavor.
  • If the cake domes unevenly on top, that's normal for a bundt shape, the glaze will settle into any dips once it's drizzled on.
  • For a firmer glaze that sets into a shell rather than pooling, cut the milk back to 2 tablespoons.
  • Walnuts work as a 1:1 swap for pecans if that's what's on hand.

Storage & reheating

Store the glazed cake under a cake dome or loosely covered at room temperature for up to 4 days. It also keeps well tightly wrapped in the refrigerator for up to a week. To freeze, wrap the unglazed cake tightly in plastic wrap, then foil, for up to 3 months, and glaze it after thawing.

Tips from the Tulo kitchen

  • Greasing the pan with softened butter and a paintbrush, then dusting with flour, coats the grooves more evenly than a quick spray and cuts down on stuck spots.
  • Let the eggs and sour cream come to room temperature before mixing; cold dairy can make the batter look slightly curdled and bake unevenly.

FAQ

Why did my sock it to me cake stick to the pan?

Bundt pans have tight grooves that trap batter, so a light spray of oil alone often isn't enough. Coat the pan with softened butter using a pastry brush, then dust with flour and tap out the excess before adding batter.

Can I use a cake mix instead of making the batter from scratch?

Yes, this is actually how the original recipe was popularized in the 1970s. Substitute a box of yellow cake mix prepared according to the package directions in place of the flour, sugar, butter, and eggs, then layer it around the same pecan filling.

Why does the filling sink to the bottom of my cake?

If the filling sinks, the batter underneath it was likely too thin or spread too close to the pan's bottom. Make sure the bottom layer of batter is at least half an inch thick before adding the filling so it has something to rest on.

Can I make this cake ahead of time?

Yes. Bake and cool the cake a day ahead, then wrap it unglazed and store at room temperature. Add the glaze the day it's served so it stays glossy instead of soaking into the crumb.