Sock-It-To-Me Cake
A Southern classic featuring a tender vanilla cake with a cinnamon-pecan streusel baked right into the middle and sprinkled on top. Rich, comforting, and ready in under an hour.
- Total time
- 50 min
- Servings
- 12
- Calories
- 380
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- ½ cup butter, softened
- 2 whole eggs
- ½ cup sour cream
- 3 tablespoons cinnamon cinnamon, brown sugar, and chopped pecans for filling
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep signals the oven is fully heated, about 10 minutes.
- 2
Grease the inside of a 9-inch round cake pan with butter, coating the bottom and all sides evenly so the baked cake will slip out easily.
- 3
In a small bowl, stir together 3 tablespoons ground cinnamon, 3 tablespoons brown sugar, and 0.5 cup chopped pecans until the pecans are coated, creating the filling mixture.
- 4
In a large mixing bowl, add 0.5 cup softened butter and 1.5 cups granulated sugar, then use an electric mixer on medium speed to beat for 2–3 minutes until the mixture is light, fluffy, and pale, with no visible streaks of butter.
- 5
Crack the 2 eggs into the butter mixture one at a time, beating on medium speed for 30 seconds after each egg until fully combined and no yellow streaks remain.
- 6
Add 0.5 cup sour cream to the batter and beat on medium speed for 1 minute until smooth and evenly blended throughout.
- 7
Sprinkle 2 cups all-purpose flour over the batter in two additions, folding gently with a rubber spatula after each addition until no dry flour streaks are visible—do not overmix.
- 8
Scoop half the batter into the prepared cake pan and spread it into an even layer using the back of a spoon or an offset spatula.
- 9
Sprinkle half the cinnamon-pecan filling (about 2.5 tablespoons) evenly over the batter layer in the pan.
- 10
Scoop the remaining batter on top of the filling and smooth it into an even layer, covering the filling completely.
- 11
Sprinkle the remaining cinnamon-pecan filling (about 2.5 tablespoons) evenly across the top of the batter.
- 12
Place the cake pan in the preheated oven and bake for 35–40 minutes until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) clinging to it.
- 13
Remove the cake from the oven and place it on a wire rack or heat-safe countertop to cool for 15 minutes before turning it out of the pan.
Tools you’ll need
- 9-inch round cake pan
- electric mixer
- large mixing bowl
- small mixing bowl
- rubber spatula
- offset spatula or spoon
- measuring cups and spoons
- toothpick
- wire cooling rack
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