10 Tips for when cooking this dish
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Use full-fat sour cream for richness and moisture.
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Grease your Bundt pan thoroughly — flour too!
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Let the cake rest 10 minutes before flipping.
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Don’t overmix the batter — just until smooth.
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Chop pecans finely for better distribution in the swirl.
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Bake in the center of the oven for even rise.
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Insert a toothpick into the thickest part to test doneness.
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Let the glaze cool slightly before drizzling for thicker texture.
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Want more spice? Add ground cloves or allspice.
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Store leftovers covered at room temp up to 3 days, or refrigerate for longer freshness.
Serve it with suggestions
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Hot coffee or chai latte
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Fresh whipped cream or a scoop of vanilla bean ice cream
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Dusting of powdered sugar instead of glaze for a rustic look
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Sliced fresh peaches or apples for contrast
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Toasted coconut flakes for garnish
FAQs
Q: Can I make Sock It to Me Cake from scratch?
A: Yes! You can use a homemade yellow cake base — but the cake mix version is classic and easy.
Q: Can I skip the glaze?
A: Absolutely. The cake is delicious on its own or dusted with powdered sugar.
Q: Do I have to use pecans?
A: No, you can use walnuts or leave the nuts out entirely.
Q: Can I freeze this cake?
A: Yes. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temp.
Q: Why is it called “Sock It to Me” Cake?
A: It originated in the 1970s and was named after a popular catchphrase of the time, implying bold, satisfying flavour.
