Description
A nostalgic Southern classic featuring a moist sour cream cake with a cinnamon-pecan streusel that melts in your mouth.
Ingredients
Scale
- 1 package (15.25 oz) yellow cake mix
- 4 large eggs, room temperature
- 1 cup sour cream
- ¾ cup vegetable oil
- ¼ cup granulated sugar
- ¼ cup water
- 2 teaspoons pure vanilla extract
- ⅓ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 tablespoons all-purpose flour
- 1 cup chopped pecans
- 2 cups powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch tube or bundt pan.
- Combine the cake mix, eggs, sour cream, vegetable oil, sugar, water, and vanilla in a mixing bowl and beat until smooth.
- Mix the brown sugar, cinnamon, flour, and chopped pecans in a medium bowl.
- Pour half of the cake batter into the prepared pan and sprinkle the filling over it.
- Add the remaining batter over the filling and gently swirl with a knife. Bake for 45-55 minutes.
- Cool the cake in the pan for 15 minutes, then invert onto a plate.
- Whisk together the powdered sugar, milk, and vanilla for the glaze and drizzle over the cooled cake.
Notes
For a healthier version, replace oil with applesauce and sour cream with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cake, dessert, Southern, Sock It To Me Cake, cinnamon-pecan, bundt cake