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Sock-it-to-me cake is a moist, cinnamon-swirled sour cream Bundt cake with a sweet glaze. This beloved Southern family dessert is perfect for breakfast, brunch, or an afternoon treat with coffee.
Preheat oven to 350°F. Thoroughly grease and flour a 10-inch Bundt pan to ensure easy release.
Prepare the cinnamon filling by mixing brown sugar, ground cinnamon, and chopped pecans in a small bowl; set aside for the swirl layer.
In a stand mixer on medium speed, cream together the butter and granulated sugar until pale and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add sour cream and vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing on low just until combined—avoid overmixing.
Pour half the cake batter into the Bundt pan, sprinkle evenly with the cinnamon-brown sugar-pecan mixture, then top with remaining batter. Tap the pan to release air bubbles.
Bake for 50–60 minutes until a toothpick comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes, then invert onto a rack to cool completely.
For the glaze, combine powdered sugar and milk until smooth and pourable. Drizzle over the cooled cake before serving.
