Sock It To Me Cake
2 sticks unsalted butter (at room temperature)
2 cups sugar
3 cups sifted cake flour
4 eggs (at room temperature)
1 cup milk (whole or low fat)
1 cup sour cream
3 tsps baking powder
½ tsp salt
1 tsp vanilla extract
½ tsp almond extract
2 tsps cinnamon
2 tbsps brown sugar
1 cup finely chopped pecans
Preheat oven to 350 degrees F.
In a separate bowl, mix together your filling of cinnamon, brown sugar, and finely chopped pecans and set aside.
Cream the butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to cream mixture, beating well after each addition. Add vanilla and almond extracts. Add flour mixture alternately with milk, blending after each addition until smooth. Add sour cream. (Do not overbeat as this will yield a dry cake.)
Pour 1/2 of batter into your greased Bundt or tube pan. Pour dry mixture on top of your batter. Pour remaining batter over the dry mixture.
Bake for 1 hour. Test with a toothpick and make sure it comes out dry. Let cake cool for 25 minutes then invert onto wire rack to continue cooling.
Glaze
1 cup confectioner’s sugar
2-3 tbsps milk
1 tsp vanilla extract
Mix together and drizzle and brush over cake. Adjust glaze to your liking.
Editor’s Note: This recipe is special to me because my mother made this cake for our family when I was child. It is also one of the first cakes I made when I was a teen. We used boxed cake mix for this cake originally. I was unable to find a Sock It To Me cake recipe from scratch that I liked so now you have one! Enjoy!!!
