Sock-It-to-Me Cake
Updated Oct. 12, 2023
- Total Time
- 2 hours
- Prep Time
- 45 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3cups/344 grams cake flour, plus more for coating the pan
- 1teaspoon baking powder
- ½teaspoon baking soda
- 1teaspoon fine sea salt
- 1cup/100 grams chopped pecans
- ½cup/110 grams dark brown sugar
- 2teaspoons ground cinnamon
- 1½cups/340 grams unsalted butter, at room temperature
- 2½cups/525 grams granulated sugar
- 5large eggs, at room temperature
- 1tablespoon vanilla extract
- 1cup/250 milliliters sour cream, at room temperature
- Nonstick cooking spray, for greasing the pan
- 2cups/184 grams confectioners’ sugar, sifted
- 2teaspoons vanilla extract
- 1½teaspoons milk, plus more as needed
For the Cake
For the Glaze
Nutritional analysis per serving (14 servings)
621 calories; 32 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 80 grams carbohydrates; 1 gram dietary fiber; 59 grams sugars; 6 grams protein; 276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place a rack in the center of the oven and heat the oven to 350 degrees.
- Step 2
Sift together the cake flour, baking powder, baking soda and salt into a medium bowl.
- Step 3
In a small bowl, toss together the pecans, brown sugar and cinnamon.
- 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.
- 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.
- 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.
- Step 7
Bake until a skewer inserted in the center of the cake comes out clean, 50 minutes to 1 hour.
- 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.
- 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.
Private Notes
Comments
A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness.
Instead of cake flour, try using 2 ½ c AP flour and ½ c corn starch (flour). It reduces the relative amount of gluten in the cake, and lightens the batter for a good rise. Also, to assist with the cake release, microwave 1 T butter until melted. Mix in 1 T neutral oil (like canola) and 1 T flour. Apply to the pan with a pastry brush.
For those with sugar concerns regarding desserts, may I suggest a cheese board.
This is less a review than a cautionary tale. Please bear with me. I’ve been unemployed for over a year so sometimes I bake when I’m having feelings. This cake sounded amazing; who doesn’t love a moist, nut and cinnamon streaked Bundt! I put in my AirPods and fired up a podcast and set off! Everything was going great. Sure there seemed to be a lot of batter and it was a tad thick, but I’m a very novice baker. I slid the pan into the oven then looked over at the counter to find two lonely looking eggs; was so engrossed with what i was listening that I left them out! I decided to be a bit more watchful over the bake - I’ve been accused of overtaking - since I had no idea how it was going to turn out without the two eggs. As others have mentioned, it really puffed up while baking ( “whew” is all I thought “eggs Schneider” At 45 minutes, I tested it and no crumb so out it came! After waiting 10 minutes, it started to sink in the center. Hmmmm. It needed the butter knife to get it loose, but it came out in one piece. Yay! As it sat to cool on the rack, I had the brilliant idea to slip a piece of parchment underneath to catch the eventually to be applied glaze. As I tipped the rack slightly, the cake slid off onto the counter and split apart into several pieces. UGH!! I also noticed that as it cooled, the cake was sinking even more. After taking a small slice out to taste, I noticed there was a cave of air between cake and filling layers. Sigh…whatever. It tastes great!
My late mother loved this recipe and it was my perennial birthday cake request when she was still with us. She frosted it with a cooked Hungarian frosting which paired just beautifully with the cinnamon and pecans. Thanks for sharing this NYT —you made my day!
Could one swap in cream cheese for the sour cream? That’s how I make my pound cake it’s so yummy. Doable here?