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Dorothy Thomas

Cake Icing Recipe

A classic Southern dessert, Sock It to Me Cake is a buttery sour cream pound cake swirled with a cinnamon-brown sugar pecan filling. Moist, rich, and perfect with coffee or tea!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups 3(360g) All-purpose flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup   (2 sticks, 226g), softened Unsalted butter
  • 2 cups  (400g) Granulated sugar
  • 4 large Eggs
  • 1 cup (240g) Sour cream
  • 2 tsp Vanilla extract
Filling:
  • 1/2 cup (100g) Brown sugar
  • 2 tbsp Ground cinnamon
  • 1/2 cup 1/2 cup Chopped pecans

Equipment

  • 10-inch Bundt pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Measuring cups/spoons

Method
 

  1. Prep: Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
  2. Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Cream Butter & Sugar: Beat butter and sugar until fluffy (~3 minutes). Add eggs one at a time, then vanilla.
  4. Combine: Alternate adding flour mixture and sour cream to the batter, beginning/ending with flour. Mix until just combined.
  5. Filling: In a small bowl, mix brown sugar, cinnamon, and pecans.
  6. Layer: Pour half the batter into the pan. Sprinkle filling evenly, then top with remaining batter.
  7. Bake: 55–65 minutes, or until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.

Notes

  • Storage: Keep covered at room temperature for 3 days or refrigerate for up to 1 week.
  • Substitutions: Swap pecans for walnuts or omit nuts for a nut-free version.
  • Tip: For extra moisture, brush warm cake with a simple syrup (1/4 cup sugar + 1/4 cup water, heated).