I’d like to take a bite out of this Sock-It-To-Me Cake by Jeanee Patton of Kennedy’s Sweet Tooth😋 FULL RECIPE below.

Ingredients for Cake:
1 ½ stick of Butter, room temperature
2 ½ cups of Sugar
6 large Eggs, room temperature
3 cups Cake Flour, sifted
Pinch of salt
¼ cup Vegetable Oil
2 TBSP Pure Vanilla Extract
1 TSP Butter Extract
1 TSP Crème Bouquet
1 cup of Sour Cream

Ingredients for Filling:
2 ½ TBSP Cake Batter, reserved
1 ½ Cups Pecans, chopped
½ stick Butter, room temperature
3 TSP Cinnamon
4 TBSP Dark Brown Sugar
1 TSP Pure Vanilla Extract

Ingredients for Glaze:
2 TBSP French Vanilla Coffee Creamer
1 Cup Powdered Sugar
1 TSP Pure Vanilla Extract

½ cup Chopped Pecans

1. Preheat oven to 300 degrees
2. Spray Bundt or tube pan with baking spray or butter & flour pans well.
3. For cake, cream butter and sugar for about 3-6 minutes.
4. Add eggs one at a time and beat after each addition.
5. Add oil, pure vanilla extract, butter extract and crème bouquet; mix
6. Add 1 ½ cups of cake flour and pinch of salt; mix well
7. Add ½ cup of sour cream; mix
8. Add remaining flour; mix
9. Add remaining sour cream; mix
10. Pour half of cake batter into pan; set aside.
11. For filling, add pecans, brown sugar, butter, reserved cake batter, cinnamon and pure vanilla extract and mix together.
12. Sprinkle the filling on top of the cake batter in the pan.
13. Pour remaining cake batter on top of filling.
14. Tap pan on counter to release air bubbles.
15. Bake for about approximately 1 hour and 15 minutes. Be sure to monitor and do not over-bake.
16. Let cake rest in cake pan for about 5 minutes and flip on cake pan to continue cooling.
17. For glaze, combine coffee creamer, powdered sugar and vanilla and mix well. Sifting powdered sure is fine to ensure no lumps are present.
18. When cake is cool, pour glaze on top of cake and let drip down sides; add pecans and enjoy!