Recipe Background
Flashback to sock hops, ice cream parlors, and chrome. So, so much chrome! Your taste buds can travel back in time, too, with this 1960s Cake! This buttery cake is almost like a pound cake in its tender texture and classic, no-frills flavor, with a nutty, cinnamon-sugar streusel in the middle! Plus, the 1960s Cake adds a little extra charm with a creamy glaze on top! This is the tastiest throwback ever!
Flashback to sock hops, ice cream parlors, and chrome. So, so much chrome! Your taste buds can travel back in time, too, with this 1960s Cake! This buttery cake is almost like a pound cake in its tender texture and classic, no-frills flavor, with a nutty, cinnamon-sugar streusel in the middle! Plus, the 1960s Cake adds a little extra charm with a creamy glaze on top! This is the tastiest throwback ever!
Ingredients
- baking spray with flour to taste, for greasing the pan
- 1 cup salted butter softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon table salt
- 1/4 teaspoon baking soda
- 1 (8-ounce) container sour cream
- 1 tablespoon plus 1 teaspoon vanilla extract divided
- 1 cup pecans toasted and chopped
- 1/4 cup light brown sugar packed
- 1 1/2 teaspoons ground cinnamon
- 2 1/2 cups powdered sugar
- 3 tablespoons plus 1 teaspoon whole milk
Directions
- Preheat the oven to 325 degrees F.
- Coat a 14-16-cup fluted tube pan with the baking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter and beat it on medium speed until creamy, about 2-3 minutes. Make sure to stop and scrape down the sides of the bowl as needed.
- With the mixer running on medium speed, gradually add the granulated sugar and beat until light and fluffy, about 3-5 minutes. Make sure to scrape down the sides of the bowl as necessary.
- Add the eggs, 1 at a time, and beat after each addition until just combined.
- In a medium bowl, add the flour, the salt, and the baking soda and whisk to combine.
- With the stand mixer on low speed, add the flour mixture and the sour cream to the butter mixture, alternating between the two, adding about 1/3 of each at a time, and beating after each addition until just combined. Begin and end with the flour mixture.
- Add 1 tablespoon of the vanilla and beat to combine.
- Pour 1/2 of the batter into the prepared tube pan.
- In a small bowl, add the pecans, the brown sugar, and the cinnamon and stir to combine.
- Sprinkle the pecan mixture evenly over the batter in the pan.
- Spoon the remaining batter over the pecan mixture and carefully spread it into an even layer.
- Bake until a long wooden pick inserted into the center of the cake comes out clean, about 1 hour-1 hour 15 minutes.
- Allow the cake to cool in the pan on a wire rack for 15 minutes.
- Transfer the cake from the pan and allow it to cool completely on a wire rack, about 2 hours.
- In a medium bowl, add the powdered sugar, the milk, and the remaining vanilla and whisk until smooth.
- Spoon the glaze over the cooled cake.
- Serve.
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