Sock It To Me Cake

- Add the chopped toasted pecans, brown sugar, and cinnamon to a medium bowl. Mix well in set aside.

- Preheat oven to 325 degrees F.

- Grease and flour a 12-cup bundt pan. Set aside until needed.

- Add the flour, baking soda, and salt into a large bowl. Whisk to combine, then sift the mixture. Set aside until needed.

- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until light and fluffy (3-4 minutes). Scrape the sides and bottom of the bowl as needed.

- Add the eggs one at a time to the mixer on medium speed. Scrape the sides and bottom of the bowl between each addition.

- Add the flour mixture to the wet ingredients and mix on low speed until just combined. Scrape the sides and bottom of the bowl.

- Add the sour cream and vanilla to the batter and mix until just combined. Scrape the sides and bottom of the bowl.

- Add half of the batter to the prepared bundt pan.

- Sprinkle the pecan filling over the top of the batter.

- Add the remaining batter to the pan, smoothing the top with a spatula,

- Place the pan on the center rack of the preheated oven and bake for 65-70 minutes or until a skewer inserted in the middle comes out clean.

- Place the cake in the pan on a wire rack for 5 minutes. Then, invert the cake onto a wire rack to cool completely.

- Sift powdered sugar into a large bowl.

- Add two tablespoons of milk and the vanilla to the powdered sugar, whisking until smooth.

- If necessary add a little more milk to the galze to get the desired consistency.