Okay, let me tell you about a cake that’s near and dear to my heart – the absolutely divine Mile High Sock It To Me Pound Cake! This isn’t just any pound cake, oh no. It’s a towering masterpiece, rich with flavor and that incredible cinnamon-pecan swirl running all through it. I remember the first time I made this, I was trying to impress some friends, and wow, did it deliver! It has that perfect, dense crumb that only a true pound cake can boast, but with that little bit of extra magic from the spiced nuts. It just screams comfort and celebration all rolled into one gorgeous, tall cake.

Honestly, this recipe has become my go-to for potlucks and holidays. It’s that showstopper that people always ask for the recipe for. It’s a classic for a reason, and once you try this mile-high version, you’ll see why!

Why You’ll Love This Mile High Sock It To Me Pound Cake

Trust me, this cake is a winner for so many reasons:

Incredibly Moist and Rich: That swirl isn’t just for looks; it adds so much moisture and a deep, delicious flavor.
Perfect Texture: It’s got that classic dense, buttery pound cake crumb you crave.
Easy to Make: Seriously, it looks fancy, but it’s surprisingly straightforward to whip up.
Crowd-Pleaser: Everyone raves about the cinnamon-pecan swirl. It’s a guaranteed hit!
Versatile: Perfect for holidays, birthdays, or just because you deserve a treat.
Impressive Presentation: That mile-high stature makes it a beautiful centerpiece!

Ingredients for Your Mile High Sock It To Me Pound Cake

Alright, gather ’round because here’s what you’ll need to make this dream of a cake! Precision is key with pound cakes, so get your measuring cups ready. You’ll want everything at room temperature, especially the butter and eggs – it makes a world of difference, trust me!

For the cake itself, we’re looking at:

1 cup (that’s 2 sticks!) of unsalted butter, softened just right.
3 cups of granulated sugar – makes it nice and sweet!
6 large eggs, also at room temperature.
1 teaspoon of pure vanilla extract.
3 cups of all-purpose flour.
1/2 teaspoon of salt to balance everything out.
And 1/2 cup of milk.

Now for that irresistible swirl:

1 cup of chopped pecans – give them a rough chop, not too fine!
1/4 cup of packed light brown sugar.
And 1 tablespoon of ground cinnamon.

Equipment Needed for the Perfect Mile High Sock It To Me Pound Cake

To get this beautiful cake in the oven, you’ll want a few trusty tools. Grab your favorite electric mixer – a stand mixer works wonders here, but a good hand mixer will do the trick too! You absolutely need a 10-inch tube pan for that signature height. Don’t forget your mixing bowls, measuring cups and spoons, a spatula, and a wire rack for cooling. Oh, and a wooden skewer or toothpick for testing if it’s done!

Step-by-Step Instructions for Your Mile High Sock It To Me Pound Cake

Alright, let’s get this amazing cake into the oven! It’s a straightforward process, but paying attention to these steps is what makes it truly special. Almost like Grandma’s famous pound cake recipes, precision really matters!

Preparing the Pan and Oven

First things first, let’s get that oven preheating to 325°F (160°C). While it’s warming up, grab your 10-inch tube pan, give it a good grease, and then a nice dusting of flour. This helps make sure your beautiful cake doesn’t decide to stick around!

Creaming Butter and Sugar

In a big bowl, we’re going to cream together the softened butter and the granulated sugar. You want to beat them until they’re super light and fluffy. This step is kind of the foundation for that lovely texture and height.

Incorporating Eggs and Vanilla

Now, we’ll add those gorgeous eggs, one at a time, beating well after each one. Don’t rush this – it helps everything emulsify beautifully. Then, give it a good stir with that pure vanilla extract.

Mixing Dry Ingredients

In a separate little bowl, just give your all-purpose flour and salt a quick whisk together. Easy peasy!

Combining Wet and Dry Mixtures

Here’s where we bring it all together. Gradually add your dry ingredients to the butter mixture, alternating with the milk. Make sure to start and end with the flour mix. Mix it until it’s *just* combined. Seriously, don’t overdo it!

Creating the Cinnamon-Pecan Swirl

Time for that magic swirl! Just mix your chopped pecans, packed light brown sugar, and cinnamon in a small bowl. This little combo is what gives our pound cake that incredible flavor burst.

Assembling and Layering the Cake

Now for the layering! Spread about half of your luscious cake batter into the prepared pan. Sprinkle half of that yummy pecan mixture over it. Then, spread the rest of the batter on top, and finish with the remaining pecan mixture. This layering is key to getting that swirl in every slice!

Baking and Checking for Doneness

Pop that beautiful creation into your preheated oven. It’ll need about 70 to 80 minutes. You’ll know it’s ready when a wooden skewer or toothpick you stick right into the center comes out totally clean. No wet batter clinging to it!

Cooling and Inverting the Cake

Once it’s baked perfectly, let the cake cool right there in the pan for about 15 minutes. This is important so it doesn’t break apart. After that, carefully flip it out onto a wire rack to cool completely. Patience is a virtue, especially when it comes to cake!

Tips for the Best Mile High Sock It To Me Pound Cake

Okay, so you’ve got the ingredients and you’re ready to bake. Here are a few little tricks I’ve picked up that really make this Mile High Sock It To Me Pound Cake sing. First off, that room temperature rule? It’s not just a suggestion, it’s gospel for pound cakes. Softened butter and room temp eggs cream together so much better, giving you that gorgeous, light batter and a cake that rises beautifully. Don’t skimp on the creaming time either – whipping that butter and sugar until it’s pale and fluffy is where the magic starts for that perfect texture. When you’re mixing in the dry ingredients, go gently! Overmixing can make your cake tough, and we want tender perfection here. If you’re ever making quick breads or cakes, definitely check out loads of quick bread recipes for more tips!

Ingredient Notes and Substitutions

Let’s chat about a couple of things in this recipe that sometimes need a little explanation. First, that butter *really* needs to be unsalted and softened. Unsalted gives you control over the saltiness, and softened butter is crucial for that light, airy creaming process. If you don’t have unsalted, you can use salted, but just cut back on the added salt a tiny bit. And for the pecans, if you’re not a fan or have allergies, walnuts work beautifully too! They give a similar nutty crunch.

Frequently Asked Questions about Mile High Sock It To Me Pound Cake

How do I store leftover Mile High Sock It To Me Pound Cake?

Once completely cooled, wrap your cake tightly in plastic wrap or store it in an airtight container. It can stay at room temperature for about 2-3 days, or in the fridge for up to a week to keep it extra fresh!

Can I make variations of this Mile High Sock It To Me Pound Cake?

Absolutely! You can swap the pecans for walnuts, add a pinch of cardamom to the swirl, or try a simple powdered sugar glaze over the top. It’s a wonderfully adaptable recipe!

Why did my Mile High Sock It To Me Pound Cake sink in the middle?

Oh, that can happen! It’s usually due to the oven temperature being too high, opening the oven door too early while it’s baking, or overmixing the batter. Make sure your oven is accurate and give it time to bake fully!

Estimated Nutritional Information

Just a heads-up, the nutritional info for this delicious Mile High Sock It To Me Pound Cake is estimated and can change based on the exact ingredients you use. But generally, one slice comes out to about 450 calories, with around 25g of fat and 55g of carbs. You’ll also get about 5g of protein and 2g of fiber. Perfect for a satisfying treat!

Mile High Sock It To Me Pound Cake

Author: jekof.com
Total Time: 95 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A tall and rich pound cake with a cinnamon-pecan swirl, perfect for any occasion.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup milk
1 cup chopped pecans
1/4 cup packed light brown sugar
1 tablespoon ground cinnamon

Instructions

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
In a small bowl, combine the chopped pecans, brown sugar, and cinnamon.
Spread half of the cake batter into the prepared pan. Sprinkle half of the pecan mixture over the batter.
Spread the remaining batter over the pecan mixture. Sprinkle the remaining pecan mixture on top.
Bake for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

For an extra moist cake, you can brush the warm cake with a simple glaze made from powdered sugar and milk.
Ensure your ingredients are at room temperature for best results.

Prep Time: 20 min
Cook Time: 75 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 200mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg

Keywords: pound cake, cinnamon pecan, swirl cake, dessert, baking, classic cake