In the heart of the Midwest, where the fields stretch endlessly and the air carries a crisp, clean scent, generations have gathered around the warmth of the kitchen. The Sock It to Me Cake is a beloved Southern gem that traveled north and nestled itself into our collective family traditions. With its rich, buttery flavor and a delightful surprise of cinnamon-sugar swirls, this cake has been the centerpiece of many a Sunday dinner and potluck gathering. It's not just a cake; it's a slice of our heritage, sweet and comforting. Whether you're baking it for a family reunion or a simple afternoon tea, this cake promises nostalgic delight with every bite.

This Sock It to Me Cake pairs beautifully with a cup of freshly brewed coffee or a cold glass of milk. If you're serving it for dessert, consider adding a dollop of homemade whipped cream or a scoop of vanilla bean ice cream on the side. A handful of fresh berries can add a touch of color and a burst of flavor, making it perfect for a summer treat. For a truly decadent experience, drizzle a bit of warm caramel sauce over each slice.

Servings: 12

1 package yellow cake mix
1 cup sour cream
1/2 cup sugar
1/2 cup vegetable oil
4 large eggs
1 cup chopped pecans
2 tablespoons cinnamon
1 cup brown sugar

For glaze:
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

In a large mixing bowl, combine the yellow cake mix, sour cream, sugar, vegetable oil, and eggs. Beat on low speed until blended, then increase to medium speed and beat for 2 minutes.

In a separate small bowl, mix together the chopped pecans, cinnamon, and brown sugar.

Pour half of the cake batter into the prepared Bundt pan. Sprinkle the pecan mixture evenly over the batter. Pour the remaining cake batter over the pecan mixture, spreading it evenly.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the cooled cake before serving.

For a different flavor profile, try using a butter pecan or spice cake mix instead of the yellow cake mix. You can also substitute walnuts or almonds for the pecans if you prefer. For an extra touch of elegance, consider adding a teaspoon of rum or almond extract to the cake batter. If you like a bit more texture, stir in some shredded coconut into the pecan-cinnamon mixture. Finally, for a lighter glaze, use lemon juice in place of the milk for a citrusy twist.

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