Mile High Sock It To Me Pound Cake

For the Cake:

½ cup sour cream

1 cup buttermilk

6 large eggs

1 tablespoon vanilla extract

1 teaspoon almond extract (optional)

½ teaspoon baking soda

½ teaspoon salt

3 cups cake flour (sifted)

2 ½ cups granulated sugar

1 cup (2 sticks) unsalted butter, room temperature

Cinnamon Pecan Filling:

¾ cup chopped pecans

2 teaspoons ground cinnamon

½ 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)

½ teaspoon vanilla extract

Topping:

¾ cup toasted pecan halves or chopped pecans (for sprinkling)

1. Preheat & Prep:

Preheat oven to 325°F (165°C). Grease and flour three 8-inch cake pans or two 9-inch pans. You can also use tall springform pans to get that mile-high effect.

2. Make the Cake Batter:

In a large bowl, cream the butter and sugar until light and fluffy (about 4 minutes).

Add eggs one at a time, mixing well after each.

Mix in vanilla and almond extracts.

In a separate bowl, whisk together flour, salt, and baking soda.

Alternate adding the flour mixture and buttermilk/sour cream to the butter mixture, starting and ending with flour. Mix just until combined — don’t overmix!

3. Layer with Filling:

Pour a layer of batter into the pans, sprinkle a generous amount of cinnamon pecan filling, then repeat layers.

Finish with a final layer of batter and smooth the top.

4. Bake:

Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.

Cool in pans for 15 minutes, then remove and cool completely on wire racks.

5. Make the Glaze:

Beat cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla.

Drizzle generously over the cooled cake so it drips down the sides like in the picture.

6. Garnish:

While glaze is still wet, sprinkle with plenty of pecan halves and chopped pecans for crunch and presentation.