Mile High Sock It To Me Pound Cake

Here’s everything you need to make the Mile High Sock It To Me Pound Cake:

• For the Cake:
• 1 cup sour cream
• 1 cup buttermilk
• 6 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups cake flour, sifted
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, at room temperature
• Cinnamon Pecan Filling:
• 1 cup chopped pecans
• 2 teaspoons ground cinnamon
• 1 cup brown sugar
• 2 tablespoons melted butter
• Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2-3 tablespoons milk (adjust for thickness)
• 1 teaspoon vanilla extract
• Topping:
• 1 cup toasted pecan halves or chopped pecans for sprinkling

Instructions

Follow these steps for a successful bake:

• Step 1: Preheat your oven to 325°F (165°C). Grease and flour three 8-inch cake pans or two 9-inch pans. For added height, you can use tall springform pans.
• Step 2: In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, approximately 4 minutes.
• Step 3: Add the eggs one at a time, mixing well after each addition. Then, blend in the vanilla and almond extracts.
• Step 4: In a separate bowl, whisk together the sifted cake flour, baking soda, and salt. Slowly alternate adding the flour mixture and buttermilk/sour cream mixture to the butter mixture. Start and end with the flour mixture. Mix until just combined—overmixing can lead to a dense cake.
• Step 5: Pour a layer of the cake batter into each prepared pan. Sprinkle a generous amount of cinnamon pecan filling on top. Repeat this layering process until the pans are filled, finishing with a final layer of cake batter.
• Step 6: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
• Step 7: Allow the cakes to cool in the pans for 15 minutes before removing them to a wire rack to cool completely.
• Step 8: For the cream cheese glaze, beat the softened cream cheese in a bowl until smooth. Gradually add powdered sugar, milk, and vanilla extract. Adjust the milk for your desired thickness.
• Step 9: Drizzle the cream cheese glaze generously over the cooled cake, allowing it to drip down the sides. While the glaze is still wet, sprinkle on toasted pecan halves or chopped pecans for added crunch and visual appeal.

Pro Tips for Making Mile High Sock It To Me Pound Cake

• Ensure your butter is at room temperature for better incorporation with sugar.
• Do not rush the baking process; allow the cake to cool before glazing for optimal texture.
• To avoid a dense texture, remember to mix only until ingredients are just combined.
• Experiment with different nuts for the filling or even incorporate chocolate chips for a fun twist.
• Store leftovers in an airtight container; this cake stays moist and flavorful for several days.

FAQ

Can I use low-fat sour cream or buttermilk?

Yes, you can substitute low-fat versions, but the cake may be slightly less rich.

How can I make this cake ahead of time?

Bake and cool the cake, then wrap it tightly in plastic wrap and refrigerate for up to three days before glazing.

Can I freeze this pound cake?

Absolutely! You can freeze a fully baked and unglazed cake for up to three months.

What should I do if my cake sinks in the middle?

Ensure you properly measure your ingredients and do not overmix the batter, as this can cause sinking.

What should I serve with Mile High Sock It To Me Pound Cake?

This cake pairs beautifully with a scoop of vanilla ice cream or fresh berries.

Conclusion

The Mile High Sock It To Me Pound Cake is not just a dessert; it is a true centerpiece for any festive occasion or a comforting treat for those cozy nights in. With its moist texture and delightful flavor, it’s sure to become a favorite in your baking repertoire. Try it out and let us know how your creation turns out!