Name: Sock it to Me Pound Cake
Prep time: 10 min
Cook time: 75 min
Ingredients: To make the cake:; 3 c of all-purpose flour; 3 c of granulated sugar; 6 whole eggs- room temperature; 1 c (2 sticks) of unsalted butter- room temperature; 1 c of ull fat sour cream- room temperature; 1 tsp of baking powder; 1/2 tsp of salt; 2 tsp of vanilla; 2 tbsp of brown sugar; 2 tsps of cinnamon; 1/4 tsp of nutmeg; 1 c of chopped pecans; To make the icing/glaze:; 2 c of powdered sugar; 3 tbsps of whole milk; 1 tsp of vanilla

Sock it to Me Pound Cake

Sock it to Me Pound Cake is a sour cream pound cake made
with a layer of streusel filling topped with a vanilla glaze.

Watch the video for this recipe!

The Sock it to Me Pound Cake is a Sour Cream Pound Cake base (minus the almond extract) with a layer of streusel made up of brown sugar, cinnamon, nutmeg, and chopped pecans.

The vanilla glaze adds a nice element to the pound cake. The Sock it to Me cake tantalizes the taste buds.

So let’s get into this recipe so I can show you how it’s done!

Ingredients to make the Sock it to Me Cake:

3 c of all-purpose flour
3 c of granulated sugar
6 whole eggs- room temperature
1 c (2 sticks) of butter – room temperature
1 c of full fat sour cream- room temperature
1/2 tsp of salt
1 tsp of baking powder
2 tsps of vanilla
2 tbps of brown sugar
2 tsps of cinnamon
1/4 tsp of nutmeg
1 c of chopped pecans

Icing/glaze
2 c of powdered sugar
3 tbsps of whole Milk
1 tsps of vanilla

Steps to make the pound cake:

Using a hand or stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time mixing well after each addition before adding the next egg. Mix in the vanilla extract.

In a separate bowl combine the flour, baking powder, and salt. Add the dry mixture to the batter, alternating with sour cream. Pour half of the batter evenly into greased bundt pan.

Stir the pecans, brown sugar, and cinnamon, and nutmeg together. Sprinkle the mixture evenly over the batter. Then, spoon the remaining batter over the mixture and spread it evenly.

Place the cake in the oven and set the temperature to 325 degrees and place the oven.

Sock it to Me Pound Cake

Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)

Allow the cake to cool before inverting it onto a wire rack to complete the cooling process.

Steps to make the icing/glaze:

Using a fork, mix the powdered sugar, milk, and vanilla together in a bowl until smooth. Pour or spoon the glaze over the cooled cake as desired.

You may also wish to top the cake with a few chopped pecans as well for extra decor.

Where did the Sock it to Me Cake get its name from? Although I didn’t come to a definitive conclusion, the phrase Sock it to Me was popular in the 1960s and 1970s.

The phrase was used in Aretha Franklin’s 1967 version of the song “Respect,” and in the 1968 sketch comedy show Laugh-In.

It is unclear how the phrase correlates with the name of this cake, but nevertheless, I hope you all enjoy this recipe!

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You may also enjoy:

Classic Pound Cake

Peach Cobbler Cheesecake

Fried Peach Pies

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Sock it to Me Pound Cake

Sock it to Me Pound Cake is a sour cream pound cake made with a layer of streusel filling topped with a vanilla glaze.

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Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Course: Dessert

Cuisine: American

Keyword: pound cake, sock it to me cake, sock it to me pound cake

Servings: people

Ingredients

To make the cake:
3 c of all-purpose flour
3 c of granulated sugar
6 whole eggs- room temperature
1 c (2 sticks) of unsalted butter- room temperature
1 c of ull fat sour cream- room temperature
1 tsp of baking powder
1/2 tsp of salt
2 tsp of vanilla
2 tbsp of brown sugar
2 tsps of cinnamon
1/4 tsp of nutmeg
1 c of chopped pecans
To make the icing/glaze:
2 c of powdered sugar
3 tbsps of whole milk
1 tsp of vanilla

Instructions

Using a hand or stand mixer, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time mixing well after each addition before adding the next egg.
Mix in the vanilla extract.
In a separate bowl combine the flour, baking powder, and salt.
Add the dry mixture to the batter, alternating with sour cream.
Pour half of the batter evenly into greased bundt pan.
Stir the pecans, brown sugar, and cinnamon, and nutmeg together.
Sprinkle the mixture evenly over the batter.
Then, spoon the remaining batter over the mixture and spread it evenly.
Place the cake in the oven and set the temperature to 325 degrees and place the oven.
Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake.
The cake is done when the toothpick comes out clean.)
Allow the cake to cool before inverting it onto a wire rack to complete the cooling process.
To make the icing/glaze:
Using a fork, mix the powdered sugar, milk, and vanilla together in a bowl until smooth.
Pour or spoon the glaze over the cooled cake.