Sock it to me Cake

simple, delicate bundt cake with a spiced pecan filling

Tips

nothing bundt the truth

For this bundt cake you’ll need a 10-12 cup bundt pan. The scariest part of making a bundt cake is hoping it pops out. Luckily, many companies now make nonstick bundt pans. If you don’t have a non stick, or want a failsafe like me, you need to grease the pan. Use cooking spray, butter, or shortening grease the inside of the bundt pan. Be sure to get into the crevasse using a pasty brush or paper towel. Lightly sprinkle in flower to coat inside.

Pro Tip: My Grandma use to throw the bundt pan in the oven as it heated up. After a few minutes she’d remove it drope her butter, shortening in it, working the butter around to coat the pan.

Sock it to me cake

Preparation Time: 15 minutes | Cook Time: 70 minutes | Serving size: 10 -16 people.

Gather

spiced pecan filling

• 1 cup pecans, toasted and chopped
• ⅓ cup packed brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon cardamom

cake

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 2¼ cups granulated sugar
• 6 eggs large, room temperature
• 1 cup sour cream
• 2 teaspoons vanilla extract

Icing

• 2 cups powdered sugar 
• 3 tablespoons milk 
• 1 teaspoon vanilla extract

Follow

pecan filling

In a medium bowl, combine the pecans, brown sugar, cardamom and cinnamon. Mix well and set aside.

cake

1. Preheat the oven to 325 degrees. Coat the inside of your 12-cup Bundt pan with baking spray, shortening or butter, and then flour it. Make sure to evenly coat the inside of the pan and dump excess flour. Sift flour, baking soda and salt in a large bowl, whisk together and then set aside.
2. Cream the butter and sugar on high until light and fluffy. (If using a stand mixer, use a paddle attachment.) Scrape the bowl down halfway through. Keep an eye on it — you can overdo it. 
3. Add the eggs one at a time while mixing at low speed. Scrape the bowl down as needed.
4. Add the flour mixture one cup at a time on low speed until just combined. Add the sour cream and vanilla and mix until combined. Scrape down the bowl one last time and mix any stray bits in.
5. Add half of the batter to your Bundt pan. Sprinkle the pecan filling over the top and add the remaining batter. Smooth the top with a spatula. Bake for about 70 minutes or until a skewer inserted in the middle comes out clean. Allow the cake to rest in the pan for 5 minutes and then invert onto a wire rack and allow to cool completely.

icing

Sift powdered sugar into a large bowl. Add the milk and vanilla and then whisk until smooth. You can mix in milk a teaspoon at a time if needed to thin the consistency out a bit. Spoon the icing over the cooled cake and then serve.