Introduction

This Gluten Free Sock It To Me Cake is a delightful treat featuring a tender crumb with a spiced pecan streusel center. Topped with a simple vanilla glaze, it’s perfect for breakfast or dessert and easy enough for home bakers to master.

Three white plates with a thin gold rim hold slices of bundt cake, each slice showing two layers: a golden brown outer layer and a darker brown swirl in the center, all covered with a light white glaze that slightly drips down the sides. Each plate has a silver fork resting on it, positioned near the top right edge of the cake slice. On the right side of the image, part of a white cake stand is visible with some remaining cake and white glaze on it. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Gluten Free Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
4 large Eggs
1 cup Sour Cream
1/2 cup Unsalted Butter, at room temperature
1 cup Granulated Sugar
1/2 cup Brown Sugar
2 tsp. Vanilla Extract
1/4 cup Dry Cake Mixture (reserved from making cake batter)
1/4 cup Brown Sugar (for streusel)
2 tsp. Ground Cinnamon
1 cup Pecans, finely chopped
1 cup Powdered Sugar (for glaze)
2 Tbsp. Milk
1/2 tsp. Vanilla Extract (for glaze)

Instructions

Step 1: Preheat your oven to 350 degrees. Grease your bundt pan with coconut oil or butter and set aside.
Step 2: In a large mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and sea salt. Reserve 1/4 cup of this mixture for the streusel filling.
Step 3: In the bowl of a stand mixer, beat the unsalted butter, granulated sugar, and brown sugar together until combined and starting to stick to the sides of the bowl. Add the eggs, sour cream, and vanilla extract, then beat for 2-3 minutes until well mixed.
Step 4: Gradually add the dry ingredients to the wet ingredients, reserving 1/4 cup of dry mixture for the streusel. Mix until smooth, about 1-2 minutes.
Step 5: In a small bowl, whisk together the reserved dry cake mixture, brown sugar, cinnamon, and chopped pecans to make the streusel filling.
Step 6: Pour about one-third of the cake batter into the greased bundt pan, spreading it evenly over the bottom. Spoon the streusel filling evenly over the batter. Then, add the remaining batter, covering the streusel completely.
Step 7: Bake at 350 degrees for 45-50 minutes. The cake is done when it is browned and pulling away from the sides of the pan.
Step 8: Let the cake cool in the pan for 10 minutes, then carefully invert it onto a cooling rack to cool completely before glazing.
Step 9: To make the glaze, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
Step 10: Pour the glaze over the cooled cake and serve.

Tips & Variations

For added moisture, substitute sour cream with Greek yogurt.
Use walnuts instead of pecans for a different nutty flavor.
If you prefer less sweetness, reduce the glaze sugar by 1/4 cup or omit it entirely.
Make sure your butter is softened to room temperature for easier mixing.
To keep this cake dairy-free, replace butter with coconut oil and sour cream with a non-dairy alternative.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for about 15 seconds if desired. This cake can also be frozen without glaze for up to 2 months; thaw completely before glazing.

How to Serve

A thick slice of bundt cake rests on a white plate with a thin silver rim, showing two layers: a golden brown outer layer and a darker brown swirl running horizontally inside. A thick white glaze drips down from the cake onto the plate, adding a shiny texture to the bottom layer. Behind the slice, the rest of the bundt cake sits on a white marble cake stand with a light wood base, also covered with white glaze that drips down its sides in uneven streams. The scene is set on a white marbled surface with a stack of white plates in the background, and a silver fork lies beside the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute regular all-purpose flour if you are not avoiding gluten. The texture will be similar but not gluten-free.

What can I use if I don’t have a bundt pan?

You can use a regular 9-inch round cake pan or a loaf pan. Baking times may vary slightly, so check for doneness by inserting a toothpick.