You will have all the r-e-s-p-e-c-t for the Sock It To Me Cake. The beautiful, buttery, golden-brown bundt cake is what you want. The creamy, sugary glaze delightedly drizzled atop is what you need. The pecan swirled Sock It To Me Cake has got it all, and every piece is sure to have you singing, “Sock it to me, sock it to me, sock it to me,” just like Aretha.
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 (8-ounce) container sour cream, full-fat
- 1 1/4 cups pecans, chopped, toasted, and divided
- 3 tablespoons brown sugar, packed
- 2 teaspoons ground cinnamon
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 2 tablespoons maple syrup
- 1/2 teaspoon maple extract, optional
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Generously coat the inside of a 10 or 12-cup bundt pan with baking spray and flour. Set the pan aside.
Step 3 –In a large bowl, combine the flour, baking soda, and salt, whisking until it is combined. Set aside.
Step 4 –In a bowl, add the softened butter and beat with a hand or stand mixer on medium until creamy, about 1 minute.
Step 5 –Sprinkle in the sugar to the butter mixture and beat until it transforms from yellow and grainy to pale and light, about 7 minutes on medium.
Step 6 –Add the 6 eggs, one at a time, to the butter mixture, beating well after each addition before adding the next egg.
Step 7 –Add the vanilla extract to the butter mixture and beat on medium until just combined.
Step 8 –Reduce the speed of the mixture to the lowest setting.
Step 9 –Add the flour mixture to the butter mixture, alternating with the sour cream in three additions.
Step 10 –Mix the batter until it is just combined, be sure not to overmix.
Step 11 –Pour 1/2 of the batter into the prepared bundt pan.
Step 12 –In a small bowl, combine 1 cup of chopped pecans with the brown sugar and ground cinnamon, stirring to combine.
Step 13 –Sprinkle the brown sugar mixture over the batter.
Step 14 –Pour the remaining batter over the brown sugar mixture and smooth the top of the batter.
Step 15 –Place the bundt pan in the oven.
Step 16 –Bake until a cake tester or skewer stuck deep into the center of the cake comes out clean, about 60-70 minutes.
Step 17 –Take the cake out of the oven and let it rest on a cooling rack for 10 minutes.
Step 18 –Use a butter knife or small spatula to go around the edges of the pan.
Step 19 –Invert the pan so that the cake comes out.
Step 20 –Let the cake cool to room temperature.
Step 21 –When the cake is cooled, whisk the powdered sugar, milk, maple syrup, and maple extract together until creamy.
Step 22 –Spoon the glaze over the cake.
Step 23 –Top the cake with the remaining 1/4 cup of chopped pecans.
Step 24 –Slice and serve.