This Sock It to Me Cake recipe pairs a moist and tender pound cake texture with a cinnamon brown sugar pecan filling and a sweet glaze.
2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tbsp vanilla extract
1 teaspoon salt
10 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
16 oz (2 cups) sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract, salt, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Beat in sour cream, then beat in the last 2 cups of flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour about half the batter into prepared tube pan and gently shake to settle the batter. Sprinkle filling (recipe below) over cake batter then add the rest of the batter and shake to settle. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Cinnamon Brown Sugar Pecan Filling
1 cup finely chopped pecans
1/4 cup brown sugar
1 tbsp cinnamon
1/4 cup flour
Combine brown sugar, cinnamon, and flour, then toss with nuts.
Glaze
4 cups powdered sugar
4-8 tbsp milk
Beat sugar and 4 tbsp liquid with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly pour over cooled cake.
