Sock-It-To-Me Cake

cooking.nytimes.com

Joan Haiden

subheading: FOR THE CAKE:

3 cups/344 grams cake flour, plus more for coating the pan

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon fine sea salt

1 cup/100 grams chopped pecans

½ cup/110 grams dark brown sugar

2 teaspoons ground cinnamon

1½ cups/340 grams unsalted butter, at room temperature

2½ cups/525 grams granulated sugar

5 large eggs, at room temperature

1 tablespoon vanilla extract

1 cup/250 milliliters sour cream, at room temperature

Nonstick cooking spray, for greasing the pan

subheading: FOR THE GLAZE:

2 cups/184 grams confectioners’ sugar, sifted

2 teaspoons vanilla extract

1½ teaspoons milk, plus more as needed

Directions at cooking.nytimes.com

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