Sock-It-to-Me Cake 

Preparation

1. Step 1

   Place a rack in the center of the oven and heat the oven to 350 degrees.

2. Step 2

   Sift together the cake flour, baking powder, baking soda and salt into a medium bowl.

3. Step 3

   In a small bowl, toss together the pecans, brown sugar and cinnamon.

4. Step 4

   In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, about 5 minutes, scraping down the sides as needed. Add the granulated sugar and mix until light and fluffy, another 2 minutes, scraping down the sides. Add eggs, one at a time, waiting until each is fully mixed in before adding the next. Add the vanilla extract. Add the flour mixture in 3 batches, alternating with half the sour cream, starting and ending with the flour mixture.

5. Step 5

   Generously spray a 12-cup Bundt cake pan with nonstick cooking spray and coat lightly with some cake flour, tapping out any excess over the sink.

6. Step 6

   Scoop half of the cake batter into the prepared pan, smoothing it out, and spread the pecan mixture evenly over the top. Top with the remaining cake batter, spreading it in an even layer, and tap the pan on the counter to release air.

7. Step 7

   Bake until a skewer inserted in the center of the cake comes out clean, 50 minutes to 1 hour.

8. Step 8

   Remove the cake from the oven and let cool in the pan for 10 minutes. Run a butter knife along the edges of the cake to make sure it isn’t sticking to the pan. The cake should naturally start pulling away within a few minutes of being out of the oven. Unmold onto a rack set over a baking sheet, and let cool to room temperature.

9. Step 9

   Make the glaze: To a medium bowl, add confectioners’ sugar, vanilla and milk, and stir until smooth. If the glaze is too thick, add more milk. You want it to be thin enough to coat the back of the spoon. Pour over the cooled cake and serve.