Sock It To Me Cake

Jun 22

Jun 22 Sock It To Me Cake

June was my month to host book club, and since the book's characters were from Texas and Oklahoma I decided to prepare a southern inspired meal. I'm a native east-coaster and a California girl for the past 20+ years, so some research was required. Somewhere along the way I read that it's "not a southern dessert if it doesn't include pecans". Well, you won't get any pecan-complaining from me, I make these Pecan Shortbread Bars almost every Christmas. So when I saw a recipe for a classic brown sugar & pecan sour cream coffee cake with the best name ever – Sock-It-To-Me-Cake – I was all in. Also, any homage to Aretha has my vote....music to bake to!

The cake is a southern classic, so there are quite a number of recipes for it across the internet. I used the recipe from New York Times Cooking linked below.

Sock It To Me Cake Recipe

https://cooking.nytimes.com/recipes/1024213-sock-it-to-me-cake

Yield:
1, 12-cup bundt cake

Difficulty:
Easy if you have a mixer

A few baker notes:

If you love the look of my cake, I used the 75th Anniversary Braided Rope Bundt Cake pan by Nordic Ware.

If you're worried that your bundt pan is looking a little too full, you're probably right. Make sure to leave some room for the cake to rise a little bit. And if you're not sure, bake it on top of a baking sheet to catch any overflow. If overflow does happen, don’t toss the cake. Let it cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely. Once cooled, take a very sharp knife and gently slice off the “extras”.

You might see that the recipe includes a glaze. I sometimes skip the glaze when i'm making a bundt, and I did with this one too. I found it sweet enough to my taste with just a light dusting of powdered sugar for decoration. If your loved ones have a big sweet tooth then by all means include it!