Sock It To Me Pound Cake
Sock It To Me Pound Cake
Ingredients
- For the Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup sour cream, room temperature
2 tsp vanilla extract
For the Filling (Streusel):
½ cup light brown sugar, packed
2 tsp ground cinnamon
1 cup finely chopped pecans
- For the Glaze:
1 ½ cups powdered sugar, sifted
2–3 Tbsp milk or cream
1 tsp vanilla extract
Directions
- Cake:
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add flour mixture to creamed mixture alternately with sour cream, beginning and ending with flour.
- Stir in vanilla.
- Assemble:
- Pour half the batter into prepared Bundt pan.
- Sprinkle the brown sugar, cinnamon, and pecans evenly over the batter.
- Spoon remaining batter on top and smooth the surface.
- Bake:
- Bake for 70–80 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Glaze:
- Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled cake.
Kitchen Tools You’ll Need
Essential Baking Tools
Electric Hand Mixer or Stand Mixer
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