Sock It to Me Pound Cake

Sock It to Me Pound Cake Recipe

This Sock It to Me Pound Cake is a Southern classic that features a delicious cinnamon-nut swirl and is topped with a sweet glaze. It’s a simple yet decadent cake that combines the richness of pound cake with the warm, spiced flavor of cinnamon and pecans. Whether you’re serving it at a family gathering or a special event, this cake is sure to be a crowd-pleaser.

Ingredients:

For the Cake:

• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 5 large eggs (at room temperature)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream (or full-fat yogurt)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup chopped pecans (optional)
• 1/2 cup cinnamon-sugar mixture (1/4 cup cinnamon + 1/4 cup sugar)

For the Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Cake Batter

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan to prevent the cake from sticking.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Amish Peanut Butter Cream Pie
5. Stir in the vanilla extract and almond extract. If you’re using pecans, gently fold them into the batter.

Step 2: Add the Cinnamon-Sugar Swirl

1. Layer the batter: Spoon half of the cake batter into the prepared bundt pan.
2. Add the cinnamon-sugar mixture: Sprinkle about half of the cinnamon-sugar over the batter in the pan.
3. Top with the remaining batter: Spread the rest of the cake batter over the cinnamon-sugar mixture.
4. Swirl it: Use a knife or a skewer to gently swirl the cinnamon-sugar into the batter, creating a beautiful ribbon of cinnamon throughout the cake.

Step 3: Bake the Cake

1. Bake for about 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean (if the toothpick is wet, bake for an additional 10-15 minutes).
2. Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.

Step 4: Make the Glaze

1. While the cake is cooling, make the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
2. Once the cake has completely cooled, drizzle the glaze over the top of the cake. Allow the glaze to set before slicing and serving.

Why You’ll Love This Sock It to Me Pound Cake:

• Rich and Moist: The cake itself is dense yet tender, and the sour cream adds moisture to keep the cake from drying out.
• Cinnamon-Sugar Swirl: The cinnamon-sugar swirl adds a fun and flavorful surprise inside the cake that pairs perfectly with the buttery crumb.
• Versatile: This cake is a crowd-pleaser for any occasion, from a holiday feast to an afternoon treat with coffee.
• Simple Ingredients: The ingredients are pantry staples, and the recipe doesn’t require any fancy equipment or complicated steps, making it easy to pull together.

Storage Tips:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3-4 days. It will stay moist and fresh.
• Refrigeration: If you want to keep it for a longer period, store it in the fridge for up to 1 week. Allow it to come to room temperature before serving.
• Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing. Thaw it at room temperature before serving.