Sock It To Me Cake (From-Scratch!)

sliced sock it to me cake on a black plate.

This old-school Sock It To Me Cake is buttery, rich, and packed with a cinnamon-pecan streusel that runs right through the center. It’s the kind of cake that feels fancy enough for guests but comforting enough for Sunday dinner. You won’t miss the box mix, this scratch version is pure Southern nostalgia.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 306kcal

Author Barbara Curry

Ingredients

Streusel

2 tablespoons flour
¼ cup brown sugar
2 teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon salt
2 tablespoons butter melted
¾ cup pecans chopped and toasted

Cake

2 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
18 tablespoons butter room temp
2 cups sugar
4 eggs room temp
1 cup sour cream room temp
1 teaspoon vanilla

Glaze

1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla

Instructions

Preheat the oven to 325º. Butter and flour a bundt pan.

Streusel:

Add the flour, brown sugar, cinnamon, cardamom and salt to a small bowl and mix to combine. Pour melted butter over it and mix with a fork. Add pecans and set aside.

Cake:

In a medium bowl whisk together the flour, baking powder, soda and salt.
In a stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time beating after each addition. Add vanilla and beat until well combined. Alternate adding the flour and sour cream ending with the flour and mixing just until combined.
Spread half of the batter into the bundt pan, cover with the streusel mixture, spreading it out evenly. Spread the remaining batter on top and smooth the surface. Tap the pan on the counter to remove any air bubbles.
Bake for 60-70 minutes until a toothpick comes out clean. Let cool on a wire rack for 20 minutes then invert the cake and allow it to cool completely.

Glaze:

Whisk the powdered sugar, milk and vanilla until it is smooth and thin enough to drizzle over the cake. Spoon over the cooled cake and let it run down the sides.

Video

Notes

- Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, then pop it in the freezer for up to 2 months. Thaw overnight in the fridge or on the counter before serving.