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Sock It To Me Cake Ingredients Baking spray with flour 1 cup salted butter, softened 2 1/2 cups granulated sugar 6 large eggs 3 cups all-purpose flour 1/4 tsp. table salt 1/4 tsp. baking soda 1 (8-oz.) container sour cream 1 Tbsp. plus 1 tsp. vanilla extract, divided 1 cup chopped toasted pecans 1/4 cup packed light brown sugar 1 1/2 tsp. ground cinnamon 2 1/2 cups powdered sugar 3 Tbsp. plus 1 tsp. whole milk Directions 1 Prepare oven and Bundt pan: Preheat oven to 325°F. Coat a (14- to 16-cup) Bundt pan with baking spray. 2 Cream butter & sugar: Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes. With mixer running on medium speed, gradually add granulated sugar, beating until light & fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating until just combined after each addition. 3 Combine dry ingredients & add to butter mixture Whisk together flour, salt, & baking soda in a medium bowl. With mixer running on low speed & beating until just combined after each addtion, add flour mixture to butter mixture alternately with sour cream, beginning & ending with flour mixture. Beat in 1 tablespoon of the vanilla. 4 Add batter to Bundt pan: Pour half of batter into prepared pan. Stir together toasted pecans, brown sugar, & cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over pecan mixture, carefully spreading in an even layer. 5 Bake cake: Bake in preheated oven until pick inserted in center of cake comes out clean, 60 to 75 minutes. Cool in pan on a wire rack 15 minutes; remove from pan, & let cool completely on wire rack, about 2 hours. 6 Add glaze: Whisk together powdered sugar, milk, & 1 tsp vanilla in a medium bowl until smooth. Spoon glaze over cooled cake. 💎If You see any recipe I post at @FoodAndRecipesWithCherokee on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee 🦉