Name: Sock It to Me Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 12 servings
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butter, softened; 2 cups sugar; 6 large eggs, room temperature; 1 tablespoon vanilla extract; 1 container (8 ounces) sour cream; 1 cup chopped pecans, toasted; 3 tablespoons packed brown sugar; 2 teaspoons ground cinnamon; GLAZE:; 2 cups confectioners' sugar; 3 tablespoons whole milk; 2 tablespoons maple syrup; 1/2 teaspoon maple extract, optional; 1/4 cup chopped pecans, toasted

The boldly-named Sock It to Me Cake is a sour cream pound cake with pecans swirled through. It's topped with a creamy glaze and toasted pecans that make it as enticing to the eyes as it is to the appetite.

Ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

6 large eggs, room temperature

1 tablespoon vanilla extract

1 container (8 ounces) sour cream

1 cup chopped pecans, toasted

3 tablespoons packed brown sugar

2 teaspoons ground cinnamon

GLAZE:

2 cups confectioners' sugar

3 tablespoons whole milk

2 tablespoons maple syrup

1/2 teaspoon maple extract, optional

1/4 cup chopped pecans, toasted

Instructions

1 Prep the pan

2 Preheat the oven to 325° F. Grease and flour the inside of a 10-inch fluted tube pan. Set the pan aside. Editor’s Tip: See our tips below for how to properly grease a fluted tube pan (aka Bundt pan) to make sure the cake doesn’t stick to the pan and break the cake.

3 Mix the dry ingredients

4 In a large bowl, combine the flour, baking soda and salt. Whisk to combine them. Set the bowl aside.

5 Cream the butter and sugar

6 In a separate bowl, beat the butter and sugar on medium speed until they're fluffy and pale in color, four to five minutes.

7 Add the eggs, vanilla, butter and sour cream

8 Add the eggs, one at a time, beating well after each addition, until the batter is fluffy. Add the vanilla extract and beat until just combined. Reduce the speed to the lowest setting. Add the flour mixture, alternating with the sour cream, in three additions. Beat until the batter is just combined, taking care not to overmix.

9 Make the streusel

10 In a small bowl, combine 1 cup of the chopped pecans, brown sugar and cinnamon. Stir to combine.

11 Assemble the layers

12 Pour half of the batter into the fluted tube pan. Sprinkle the pecan mixture over the cake batter. Pour the remaining cake batter over the pecan mixture, then smooth the top.

13 Bake the cake

14 Bake until a toothpick or skewer stuck deep into the center of the cake comes out clean, 60 to 70 minutes. Remove the cake from the oven and let it rest on a cooling rack for 10 minutes.

15 Remove the cake from the pan

16 Use a butter knife or small spatula to go around the edges of the pan. Then, invert the pan so that the cake comes out. Let the cake cool on the wire rack until it's at room temperature.

17 Decorate the cake

18 When ready to glaze, in a small bowl whisk the powdered sugar, milk, maple syrup and, if desired, maple extract together until creamy. Spoon the glaze over the cake before topping it with the remaining 1/4 cup of chopped pecans.