Sock It To Me Cake: Easy Bundt Cake For Summer!
This Sock it to me cake is an easy bundt cake that starts with a sour cream pound cake batter and then layered in the middle is a cinnamon pecan streusel filling After it’s baked a vanilla glaze gets drizzled on top! It’s an easy cake recipe baked in a bundt pan that all your guests will love!
For the full recipe here and step by step instructions: https://www.bostongirlbakes.com/sock-...
Ingredients
For the cake
2 ½ cups (300 g) all-purpose flour *spooned and leveled
½ teaspoon fine sea salt
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons vanilla extract
1 cup (2 sticks, 226 g) unsalted butter softened to room temperature
2 ¼ cups (450 g) granulated sugar
4 large eggs room temperature
1 cup sour cream
Filling:
1 cup toasted, chopped pecans
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
Vanilla Glaze:
1 ½ cups (180 g) confectioners sugar (powdered sugar)
2-3 tablespoon milk
1 teaspoon vanilla extract
Instructions
For the cake
Position a rack in the center of your oven and preheat to 350°F/177°C.
In a large bowl, whisk together flour, baking powder salt and baking soda.
In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Beat in vanilla extract until combined.
Add the flour mixture and sour cream alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix. Scrape down the bowl as needed.
For the filling
Make filling. In a small bowl stir together the pecans, brown sugar and cinnamon.
Assemble and Bake
Grease and flour one 12-cup capacity bundt cake pan. Pour half of the batter into pan. Sprinkle the filling over the top into an even layer. Spread rest of the batter on top.
Bake in a preheated 350°F degrees oven for approximately 50-60 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack.
For the glaze
While the cake bakes, make the icing. In a small bowl, whisk together the confectioners sugar, milk, vanilla. . It should be a thick, but pourable consistency. Drizzle over cake when cooled. Store any leftovers, wrapped in tinfoil or plastic wrap. Keep at room temperature for up to 3 days or in the fridge for up to 5 days.
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