sock it to me cake irresistible buttery southern bundt delight

Name: sock it to me cake irresistible buttery southern bundt delight
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Ingredients: 3 cups all-purpose flour; 1 cup unsalted butter (softened); 2½ cups granulated sugar; 6 large eggs; 1 cup sour cream; 1 tablespoon vanilla bean paste; 1 cup pecans (chopped); 2 teaspoons ground cinnamon; ½ teaspoon salt; ½ teaspoon baking soda

Introduction

Do you ever wonder why a simple bundt can become the centerpiece of a holiday table, even when your schedule is packed? Recent surveys of home bakers show that a sock it to me cake spikes interest in southern desserts by more than 25 %. This buttery, spice‑kissed bundt blends vanilla, sour cream, and a pecan swirl to create a comforting, old‑fashioned banana pudding vibe without the pudding. Whether you crave a quick bake for a brunch or a show‑stopping treat for a potluck, this recipe delivers a southern desserts experience that feels both familiar and exciting.

For inspiration on classic baked treats, explore Cakes, and learn about sugar alternatives at Cakes. Let’s jump into the details.

Ingredients List

3 cups all‑purpose flour – creates a tender crumb and sturdy structure.
1 cup unsalted butter, softened – adds richness and helps the cake rise evenly.
2½ cups granulated sugar – provides sweetness and contributes to a light, fluffy texture.
6 large eggs – give lift and moisture.
1 cup sour cream – adds acidity and extra moisture for a moist interior.
1 tablespoon vanilla bean paste – gives a deep aromatic note.
1 cup chopped pecans – adds crunch and buttery flavor.
2 teaspoons ground cinnamon – infuses warm spice throughout the swirl.
½ teaspoon salt and ½ teaspoon baking soda – balance flavor and aid leavening.

Possible swaps: use a gluten‑free flour blend in place of all‑purpose, replace butter with a 1‑to‑1 plant‑based spread, or swap pecans for toasted almonds if you prefer a milder nut.

Timing

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

The prep is short because the batter comes together quickly, while the bake allows the flavors to meld fully.

Step‑by‑Step Instructions

Step 1: Preheat the Oven

Set the oven to 325°F and let it heat while you mix the batter.

Step 2: Combine Dry Ingredients

Whisk together the flour, salt, and baking soda in a large bowl.

Step 3: Cream Butter and Sugar

Using a mixer, cream the softened butter with the granulated sugar until the mixture is light and fluffy.

Step 4: Incorporate Eggs

Add the six eggs one at a time, beating well after each addition to keep the batter smooth.

Step 5: Mix Wet and Dry Alternately

Gradually add the dry flour mixture to the butter‑egg blend, alternating with the sour cream, and finish with the last portion of dry mix.

Step 6: Add Vanilla

Stir in the vanilla bean paste until evenly distributed.

Step 7: Prepare Pecans Swirl

In a small bowl, combine the chopped pecans, ground cinnamon, and a pinch of brown sugar if desired, creating a fragrant swirl mixture.

Step 8: Layer the Batter

Pour half of the batter into a greased 12‑cup bundt pan, sprinkle the pecan mixture evenly, then spread the remaining batter on top and smooth the surface.

Step 9: Bake

Bake for 55‑70 minutes, checking that a skewer inserted into the center comes out clean.

Step 10: Cool in the Pan

Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.

Step 11: Prepare Glaze

Whisk confectioners’ sugar with a splash of milk until smooth, creating a thin glaze.

Step 12: Drizzle and Serve

Drizzle the glaze over the completely cooled cake, let it set, then slice and enjoy.

Nutritional Information

Per serving (1 slice):

Calories: 587
Carbohydrate: 89.3 g
Protein: 7.1 g
Fat: 23.8 g
Saturated Fat: 13.2 g
Trans Fat: 0 g
Cholesterol: 131 mg
Sodium: 292 mg
Sugar: 64.1 g
Unsaturated Fat: 10.6 g

Healthier Alternatives for the Recipe

Swap half of the granulated sugar with a natural sweetener such as stevia to lower sugar content.
Use low‑fat butter or a cholesterol‑free spread to reduce saturated fat.
Replace regular all‑purpose flour with a blend that includes whole wheat for added fiber.
Substitute sour cream with Greek yogurt to boost protein while keeping moisture.
Choose unsweetened applesauce instead of part of the butter for a lighter crumb.

Serving Suggestions

Serve warm with a dollop of whipped cream and a dusting of cinnamon for a comforting bite.
Pair each slice with a glass of cold milk or sweet tea at a southern desserts brunch.
Top the cake with fresh berries for a pop of color and acidity.
Offer mini slices on a decorative platter alongside hummingbird cupcakes for a mixed‑dessert table.
Enjoy the cake with a scoop of vanilla ice cream for an extra indulgent finish.

Common Mistakes to Avoid

Overmixing the batter can develop gluten, leading to a dense texture.
Skipping the 10‑minute cool in the pan may cause the glaze to slide off.
Using too much glaze makes the cake soggy; drizzle lightly.
Neglecting to grease the bundt pan well results in sticking and tearing.
Baking at a higher temperature than 325°F can brown the edges before the center sets.

Storing Tips for the Recipe

Wrap cooled slices tightly in plastic wrap and store in an airtight container for up to three days.
Freeze whole cake portions in a zip‑top bag; thaw overnight in the refrigerator before serving.
Keep the glaze separate when freezing to preserve its smooth texture.
Store the cake away from direct sunlight to prevent the butter from melting.
Reheat individual slices in the microwave for 15 seconds to restore softness.

Conclusion

The sock it to me cake is a southern desserts classic that marries buttery richness with a spiced pecan swirl, delivering a comforting bite that feels both nostalgic and fresh. Its simple preparation, short prep time, and versatile serving options make it ideal for any gathering. Try this bundt cake recipes today, share your results in the comments, and explore more ideas in our Cakes collection.