This easy recipe for gluten free sock it to me cake is made from scratch using my gluten free yellow cake recipe. The homemade cake has a filling with brown sugar and pecans. Then this perfect coffee cake is topped off with a vanilla glaze.
I like to make this cake the day before serving so it's completely cooled and then simply pour the glaze over the next day. This cake is delicious paired with a cup of coffee or tea. It's perfect to take to a gathering and no one will even guess it's gluten free!
If you are looking for more bundt cake recipes try my Gluten Free Orange Bundt Cake, my Gluten Free Hummingbird Bundt Cake, my Gluten Free Double Chocolate Bundt Cake or my Gluten Free Gingerbread Bundt Cake.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Ingredients
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Sea Salt
- Eggs
- Sour Cream
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Ground Cinnamon
- Pecans
- Powdered Sugar
- Milk
Instructions
Preheat your oven to 350 degrees. Grease your bundt pan with coconut oil or butter and set aside.
In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Reserve ¼ cup for streusel filling.
In the bowl of your stand mixer add the unsalted butter, granulated sugar and brown sugar. Beat together until combined and starting to stick to the sides of the mixing bowl. Add the eggs, sour cream and vanilla and beat until well mixed together, about 2-3 minutes.
Add the dry ingredients to the wet ingredients (don't forget to reserve ¼ cup of the dry mixture!) and blend together until a smooth batter forms, about 1-2 minutes.
In a small mixing bowl whisk together the reserved dry cake mixture, brown sugar, cinnamon and pecans.
In your greased bundt pan pour about ⅓ of the cake batter. Be sure the entire bottom the pan is covered. Then spoon the streusel filling over top. Next, add the rest of the cake batter covering the streusel filling completely.
Bake at 350 degrees for 45-50 minutes. The cake will be browned and pulling away from the sides of the pan when it's done.
Let the cake stand for 10 minutes in the pan and then flip onto a cooling rack to cool completely before glazing.
For the glaze, in a mixing bowl add the powdered sugar, milk and vanilla. Beat with a whisk until a smooth glaze forms.
Pour the glaze over the cake and serve.
Supplies
Frequently Asked Questions
From what I've read in the 1960's and 70's sock it to me was a phrase similar to give it to me. So, someone might has said when asked if they wanted a slice of cake, "sock it to me". The phrase sock it to me was made popular on the show Laugh In during the late 60s and early 70s.
This bundt cake uses my moist gluten free yellow cake recipe and has a delicious streusel filling made of brown sugar, cinnamon and pecans. The cake is topped off with a simple vanilla glaze. This recipe is truly easy to make and goes perfect with a cup of coffee!
More Recipes You Might Enjoy
Gluten Free Lemon Bundt Cake with Lemon Glaze
Gluten Free Million Dollar Cake
Gluten Free Vanilla Cake
Gluten Free Eggnog Bundt Cake
Gluten Free Sweet Potato Cake with Cream Cheese Frosting
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Sock It To Me Cake
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free sock it to me cake is made from scratch using my gluten free yellow cake recipe. The homemade cake has a filling with brown sugar and pecans. Then this perfect coffee cake is topped off with a vanilla glaze.
Ingredients
2 cups Gluten Free Flour
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
4 large Eggs
1 cup Sour Cream
½ cup Unsalted Butter, at room temperature
1 cup Granulated Sugar
½ cup Brown Sugar
2 tsp. Vanilla Extract
Streusel Filling:
¼ cup Dry Cake Mixture (reserved from making cake batter)
¼ cup Brown Sugar
2 tsp. Ground Cinnamon
1 cup Pecans, finely chopped
Vanilla Glaze:
1 cup Powdered Sugar
2 Tbsp. Milk
½ tsp. Vanilla Extract
Instructions
Preheat your oven to 350 degrees. Grease your bundt pan with coconut oil or butter and set aside.
In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Reserve ¼ cup for streusel filling.
In the bowl of your stand mixer add the unsalted butter, granulated sugar and brown sugar. Beat together until combined and starting to stick to the sides of the mixing bowl. Add the eggs, sour cream and vanilla and beat until well mixed together, about 2-3 minutes.
Add the dry ingredients to the wet ingredients (don't forget to reserve ¼ cup of the dry mixture!) and blend together until a smooth batter forms, about 1-2 minutes.
In a small mixing bowl whisk together the reserved dry cake mixture, brown sugar, cinnamon and pecans.
In your greased bundt pan pour about ⅓ of the cake batter. Be sure the entire bottom the pan is covered. Then spoon the streusel filling over top. Next, add the rest of the cake batter covering the streusel filling completely.
Bake at 350 degrees for 45-50 minutes. The cake will be browned and pulling away from the sides of the pan when it's done.
Let the cake stand for 10 minutes in the pan and then flip onto a cooling rack to cool completely before glazing.
For the glaze, in a mixing bowl add the powdered sugar, milk and vanilla. Beat with a whisk until a smooth glaze forms.
Pour the glaze over the cake and serve.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
