Sock It To Me Pound Cake
Ingredients:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable oil (or shortening)
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream
2 tsp vanilla extract
Cinnamon Pecan Swirl Filling
½ cup chopped pecans, toasted
2 tbsp brown sugar
2 tbsp granulated sugar
2 tsp ground cinnamon
Instructions:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
In a large bowl, cream butter, oil, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Add dry mixture to creamed mixture alternately with sour cream, beginning and ending with flour. Mix until just combined.
Pour half the batter into prepared pan.
Mix the filling ingredients together, then sprinkle evenly over the batter.
Spoon the remaining batter on top and smooth the surface.
Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 15 minutes, then turn out onto a wire rack.
Optional Vanilla Glaze
Ingredients:
1 cup powdered sugar
2–3 tbsp milk or cream
1 tsp vanilla extract
Instructions:
Whisk together sugar, milk, and vanilla until smooth.
Drizzle over cooled cake.