Sock-It-to-Me Cake (ATK)

By hmp13

This cake can also be baked in a 12-cup nonstick tube pan. Using baking spray is the best way to ensure a perfect release from the pan.

Ingredients

• Streusel:
• 2 tablespoons flour
• 2 tablespoons butter, melted and cooled slightly
• 1/4 cup packed light brown sugar
• 2 teaspoons cinnamon
• 3/4 cup pecans, toasted
• Cake:
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 teaspoon vanilla
• 16 tablespoons butter, melted and cooled
• Glaze:
• 1 1/4 cups icing sugar
• 1 1/2 tablespoons whole or low fat milk
• 1 teaspoon vanilla

Preparation

Step 1

Make Streusel: Process flour, butter, brown sugar, cinnamon and pecans in food processor until finely ground. Transfer streusel to bowl and wipe out food processor.

Make Batter: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12 cup non-stick bundt pan. Combine flour, baking powder, baking soda, and salt in bowl. In food processor, blend sugar, eggs, sour cream, and vanilla until smooth, about 1 minute. With machine running slowly pour in butter until incorporated, then add flour mixture and pulse until just combined.

Layer and Bake: pour half of batter into prepared pan and top with streusel mixture. Cover with remaining batter, using rubber spatula to smooth surface. Bake until golden brown and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool cake in pan 20 minutes.

Glaze: While cake is cooling whisk icing sugar, milk, and vanilla in bowl until smooth. Turn out cake onto rack set inside rimmed baking sheet. Pour glaze over warm cake. Cool completely, at least 2 hours. Serve. (Cake can be stored at room temperature, covered in plastic wrap, for 2 days.)