When I was very small, I remember enjoying sock-it-to-me cake at many church pot-lucks dinners. I think I liked the name more than the cake, but then I’ve really never met a cake I flat-out didn’t like. Cake and I are BFF’s from way back. I found this recipe for it in the Cake Mix Doctor by Anne Byrn and have made it many times since. We were having breakfast for dinner (homemade egg McMuffins and tater tots) and I thought a sock-it-to-me cake (which is really a cinnamon coffee cake) would round-out our nutritious culinary feast quite well. (Yeah, I know…)
This is a fairly economical cake, although it does use 4 eggs, which is a lot. I happened to have all the ingredients, so I didn’t have to by anything extra this time around. I figure it can’t cost more than $3.00 max, so still cheaper than a dozen doughnuts, or a store-bought coffee cake, but still not something you’re probably going to whip-up on a regular basis. It’s certainly good enough to try for a special treat. I made this for a Cub Scout cake auction and the next year when I made it again, there was an actual bidding war. A whopping $25 total, which is pretty impressive for the Cub Scouts. I’m not bragging because it’s not my recipe, but Anne should be proud.
Sock-it-to-me Cake (from the Cake Mix Doctor)
1 pkg. plain yellow, butter or white cake mix (by plain, she means no pudding in the mix, i.e. Duncan Hines or Kroger store brand)
2 Tbsp. light brown sugar
2 tsp. of cinnamon
1 cup finely chopped pecans (this is optional – if your kids aren’t going to eat them, then it’s a wast of money, or just do half if you like nuts and others don’t)
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar
4 large eggs
1 tsp. vanilla
1 cup confectioners sugar, sifted (I don’t actually ever do this, but feel free)
2 Tbsp. milk
Preheat oven to 350 degrees. Grease and flour a 10″ tube pan (I use a bundt pan because I don’t have a tube pan and it works fine), set aside.
For the filling, place 2 Tbsp. cake mix, brown sugar, cinnamon and pecans in a small mixing bowl, stir until combined and set aside.
Place remaining cake mix, sour cream, oil, water, sugar, eggs and vanilla in a large mixing bowl. Blend on low speed for 1 minute. Scrape down side of the bowl and mix at medium speed for 2 minutes. Batter should be thick and smooth. Pour half the batter in the prepared pan and smooth with spatula. Sprinkle the cinnamon filling evenly over batter. Pour the rest of the batter over the filling and smooth with spatula. Place pan in the oven.
Bake the cake until it is golden brown and springs back lightly when touched, appox. 50 to 55 minutes. Remove the pan from the oven and cool on a wire rack for 10 -20 minutes. Run a long knife around the edges of the cake and invert onto a rack to cool, 30 minutes more.
While the cake is cooking, place the confectioner’s sugar and milk (you can also add a drop of vanilla, but not too much or the glaze will be too thin) in a small bowl (or I use my large measuring cup) and stir until smooth. When the cake is cool, and on a serving platter, pour the glaze over the cake.