SOCK-IT-TO-ME CAKE RECIPE BY TASTY
This Southern-style dessert features large chunks of pecans and a cinnamon sugar swirl between layers of rich and buttery homemade pound cake. Enjoy it for breakfast with a cup of coffee, or for dessert with a tall glass of cold milk or a scoop of ice cream!
Provided by Tikeyah Whittle
Categories Desserts
Time 3h20m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Make the filling: In a small bowl, stir together the pecans, brown sugar, and cinnamon.
- Make the cake: Preheat the oven to 325°F (160°C). Grease a 10-cup Bundt pan with butter.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth, about 1 minute. Add the granulated sugar, baking powder, and salt. Continue mixing on medium speed, scraping down the sides of the bowl occasionally, until light and fluffy, about 8 minutes.
- Add the eggs, 1 at a time, and mix on medium speed, making sure each egg is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl. Add the vanilla and mix until combined.
- Add one third of the flour and mix on medium speed until just combined, then add half of the sour cream and continue mixing until just combined. Scrape down the sides and bottom of the bowl, then continue alternating additions of flour and sour cream. Use the rubber spatula to bring the batter together.
- Pour half of the batter into the prepared Bundt pan and tap the pan against the counter to settle the batter and release any air bubbles. Sprinkle the filling evenly over the batter. Spoon the remaining batter on top and carefully spread in an even layer to cover the filling.
- Bake the cake until a toothpick inserted in the center comes out clean, 60-70 minutes. Remove from the oven and let cool for 10 minutes.
- While the cake cools, make the icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
- Invert the cake onto a serving plate and remove the Bundt pan. Pour the glaze over the cake to cover completely. Garnish with pecan halves.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 406 calories, Carbohydrate 79 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, Sugar 52 grams
SOCK IT TO ME CAKE III
A butter cake mix helps make this cake with cinnamon, brown sugar, and pecans fairly quick and easy to achieve.
Provided by Becky
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Yield 12
Number Of Ingredients 11
Steps:
- Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and pecans; set aside.
- In a large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar. Beat on high speed for 2 minutes.
- Pour 2/3 of batter into a greased and floured bundt pan. Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this.
- Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes. Cool in pan for 25 minutes. Remove from pan.
- To Make Glaze: Blend powdered sugar and milk together to make a glaze. Drizzle over cake. Enjoy!
Nutrition Facts : Calories 415.8 calories, Carbohydrate 53.6 g, Cholesterol 70.6 mg, Fat 21.4 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.4 g, Sodium 302.8 mg, Sugar 37.6 g
SOCK-IT-TO-ME BUNDT CAKE
Add a mixture of cinnamon, sugar and brown sugar to yellow cake mix for an easy-to-make Bundt cake that will have your guests asking for the recipe.
Provided by By Jessica Walker
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour.
- In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended. Spread half of batter in pan.
- In small bowl, stir together Cinnamon Mixture ingredients. Sprinkle over batter in pan. Pour remaining batter over top.
- Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.
Nutrition Facts : Calories 560, Carbohydrate 64 g, Cholesterol 110 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 0 g
SOCK IT TO ME COFFEE CAKE
This is a favorite in our house. Very moist and if there are any leftovers stores well.
Provided by Judy Sprague @Judy
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- Mix cake mix, sugar and oil well.
- Add eggs, beat well.
- Add sour cream and nuts.
- Grease bundt pan with butter.
- Mix and sprinkle streusel mix in bottom of pan, pour 1/2 cake mix into pan.
- Top with topping mix.
- Pour rest of batter in and bake at 350 for 55-60 minutes.
WORLD'S BEST SOCK-IT-TO-ME CAKE
Member's Choice Jennifer's version of a Sock-It-To-Me Cake is out of this world good. The from-scratch cake is like a buttery, tender pound cake with a cinnamon walnut filling. The filling is almost like a cinnamon roll filling. It makes this cake really special. Drizzling the glaze on top adds just the right amount of sweetness....
Provided by Jennifer J
Categories Cakes
Time 1h40m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Butter and flour a large bundt or tube pan. Please make sure that the pan is buttered and floured very, very well.
- 3. For cake, in a large mixing bowl, cream together 1 1/2 sticks butter and sugar for about 3-5 minutes.
- 4. Add one egg at a time. Lightly beat in each egg before adding next.
- 5. Add 1 1/2 tbsp of vanilla extract and oil; mix.
- 6. Add 1 1/2 cup of flour and pinch of salt; beat well.
- 7. Beat in 1/2 cup of sour cream; mix well.
- 8. Next, add remaining flour; beat well.
- 9. Add, the remaining 1/2 cup of sour cream; beat well.
- 10. Pour half of the cake batter into the pan; set aside.
- 11. For filling, in a medium bowl add walnuts, brown sugar, 1/2 stick of butter, 2 Tbsp cake batter, and cinnamon.
- 12. Mix until well incorporated, but not creamed. It should clump together.
- 13. Sprinkle all of the filling around the cake batter that is in the pan.
- 14. Pour remaining cake batter on top of the filling.
- 15. Tap the pan on the counter to remove air bubbles and bake for 1 hour 20 mins.
- 16. Remove cake from pan and allow to slightly cool.
- 17. For the glaze, while the cake is cooling, in a medium size bowl, add powdered sugar, tsp of vanilla, and milk.
- 18. Mix very well.
- 19. Pour over warm cake.
- 20. For those who are not too fond of baking but still want to try this cake, I recommend Duncan Hines Golden Butter Recipe cake mix. Use number of eggs according to box instructions. Add half a cup of sour cream and follow the rest of my directions exactly.
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- Preheat oven to 325°F. Coat a (14- to 16-cup) Bundt pan with baking spray. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. With mixer running on medium speed, gradually add granulated sugar, beating until light and fluffy, 3 to 5 minutes, stopping to scrape down sides as needed. Add eggs, 1 at a time, beating until just combined after each addition.
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- Pour half of batter into prepared pan. Stir together toasted pecans, brown sugar, and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over pecan mixture, carefully spreading in an even layer. Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 60 to 75 minutes. Cool in pan on a wire rack 15 minutes; remove from pan, and let cool completely on wire rack, about 2 hours.
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