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Cinnamon Pecan Bundt Cake, or Sock It To Me Cake
In the 1960’s, when the phrase “Sock it to me” found many fans, this cake won over many people, too. Why the name? No one seems to know. The Cinnamon Pecan Bundt Cake title fits it better. The fluffy, buttery cake hosts a delicious filling reminiscent of cinnamon rolls. Add some toasted pecans? Yes, please!
While it’s baking, the aroma fills your kitchen. People might be lining up, waiting for that first slice. However, the glaze topping needs to be added when it is cool, so plan on at least an hour out of the oven.
Of course, you might want to customize your sock it to me cake for the occasion or season. Add some green and red maraschinos at Christmas time and you have a lovely dessert or very welcome gift. Sprinkle on colored birthday confetti for a unique take on the birthday cake. Hosting an afternoon tea? The Cinnamon Pecan Bundt Cake offers a beautiful edible centerpiece.
A Stand Mixer offers the best results for most recipes, including the cinnamon pecan bundt cake. I use my Kitchen Aid mixer frequently so it’s always on the counter, ready to go. My first stand mixer was the entry-level tilt head. As our family grew, I upgraded to my current mixer, the Pro 600 and have no regrets! My daughter prefers her Kitchen Aid mini stand mixer as her kitchen is much smaller However, if you need a more budget-minded choice, the Aucma Brand has a large loyal following.
Cinnamon Pecan Bundt Cake- Which Pan to Use?
My go-to bundt cake pan used to be a large non-stick pan with smooth or lightly fluted edges. Flutes and designs make for beautiful designs but often make clean-up more challenging, too. And it might seem impossible to get the cake out with no loss.
Enter, silicone. Like many people, I cautiously waited for news and updates on the reliability and safety of silicone. And I realize we might still hear of problems at any time. However, I’ve warmed up to its use for some baked goods, including bundt cakes.
They handle baking most items easily. I never use them above the recommended temperatures, but they do well below them.
And clean up? Wow! Even the rosettes slide out with ease! I simply wash them, allow them to dry, and call it a day!
Yes, I still have my trusted metal bundt cake pans and I love them. But the silicone quickly moved into first place in my kitchen.
NOTE: Any of these types of pans will work well, whether you call this a “sock it to me cake” or our version, Cinnamon Pecan Bundt Cake.
Cinnamon Pecan Bundt Cake
- 9-10 cup bundt pan
- Stand Mixer with paddle attachment
- 2 mixing bowls: one small, one medium (in addition to the stand mixer bowl)
- baking spray with flour or use oil or shortening with flour
- ⅖ cup butter salted
- 2 cups sugar granulated
- 4 large eggs
- 2 cups all-purpose flour
- ¼ tsp salt
- ¼ tsp baking soda
- 6 oz sour cream
- 3 tsp vanilla extract divided
- 1 cup chopped pecans toasted
- ½ cup brown sugar packed
- 1 tbsp ground cinnamon
- 2½ cups confectioners sugar
- 3 tbsp cream or whole milk
Make the Cake
- Preheat oven to 325°F. Coat your bundt pan with baking spray (or use oil or shortening and follow with a dusting of flour).
- Using a stand mixer with the paddle attachment, beat the butter on medium speed until creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Keep using medium speed and gradually add the granulated sugar. Beat until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl as needed.
- Continue beating as you add the eggs, one at a time. Combine thoroughly.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- Set mixer to low speed. Add half the flour mixture to the butter. Then add the sour cream, continuing to mix on low speed, followed by the remainder of the flour mixture.
- Beat in 2 tsp vanilla.
- Pour half of the batter into the prepared pan.
- In a small bowl, mix together the brown sugar, cinnamon, and pecans. Reserve about ¼ of the mix to top the cake. Sprinkle the remaining ¾ evenly over the batter in the pan.
- Spoon remaining batter over the pecan mixture. Carefully spread into an even layer. Top with remaining sugar pecan mixture.
- Bake in the preheated oven about 60-75 minutes. Test with a wooden pick (should come out clean when done).
- Cool in pan on a wire rack for about 15 minutes. Remove from pan and finish cooling on the wire rack for at least an hour.
Make the Glaze Topping
- In a medium bowl, whisk together the confectioners sugar, cream, and remaining one tsp of vanilla until smooth. Add a little extra cream, if needed, to make a smooth consistency.
- Spoon glaze over the cooled cake.
Bundt Pan Size GuideThis recipe works well with a 9 or 10-inch bundt cake pan. If your pan is larger, perhaps 14 or 16-inch, just increase each ingredient measure by one-third (1/3). You may use this recipe to make single-serving mini bundt cakes, too. Just reduce the baking time accordingly.
Avoid Over-BrowningIf the cake is browning too quickly but not yet finished baking, simply use an aluminum foil tent to shield the top. Of course, some prefer a little top crust, but no one loves a burnt top.
No Stand Mixer?I love my Kitchen-Aid stand mixer and cannot imagine baking without it. But with a little more time and effort, you certainly may use your electric hand mixer with good results. However, I would not recommend hand mixing this using the traditional spoon approach. While it is possible, getting the fluffy, creamy texture will be challenging, if even possible.
Did you enjoy this recipe?
Would you call it a Cinnamon Pecan Bundt Cake or a Sock It To Me Cake? Either way, we think you’ll find it delicious!
I invite you to share your comments below.
Still wondering where the phrase “sock it to me” came from?
We found information about the phrase on this site.