Description
This Sock It To Me Cake features a moist, tender crumb with an irresistible cinnamon pecan swirl baked in a bundt pan. It is an easy-to-make dessert, perfect for family dinners or a comforting treat.
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup brown sugar
- 0.5 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1 cup chopped pecans
- 1 cup powdered sugar
- 2 tbsp milk (for glaze)
Instructions
- Prep Your Bundt Pan: Grease and flour a 10-12 cup bundt pan thoroughly (a baking spray with flour works well for extra insurance).
- Mix the Swirl Filling: In a small bowl, combine brown sugar, cinnamon, and chopped pecans. Stir until well combined and set aside; it should look like a crumbly mixture.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Ensure there are no clumps, creating a uniform mix.
- Whisk Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until well combined and smooth, about 1 minute.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine, ensuring a tender crumb.
- Layer the Cake: Pour about half of the batter into the prepared bundt pan. Sprinkle half of the cinnamon pecan swirl filling evenly over the batter. Carefully pour the remaining batter over the filling, then top with the rest of the swirl mixture.
- Bake to Perfection: Bake in a preheated oven at 350(degrees)F (175(degrees)C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
- Cool and Glaze: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cool, whisk powdered sugar with 1-2 tablespoons of milk until smooth and pourable, then drizzle generously over the cake.
Notes
Ensure generous greasing and flouring of the bundt pan to prevent sticking. If the cake looks dry during baking, check your oven temperature; overbaking is a common culprit. For substitutions, you can swap pecans for walnuts or use sour cream/plain yogurt (1 cup with 1 tbsp milk) as a buttermilk substitute. For dietary variations, consider a 1:1 gluten-free flour blend, plant-based milk for dairy-free, or sugar substitutes for a low-sugar option, adjusting liquids as needed. Store cooled cake covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (180 g)
- Calories: 400 calories
- Sugar: 50 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: easy dessert, cinnamon, pecan, bundt cake, homemade, sweet, family-friendly