The classic Sock It To Me Cake is a Southern dessert known for its appealing design and comforting flavors. This cake features a moist, tender crumb, often baked in a decorative Bundt pan. Its signature element is a distinct ribbon of cinnamon-pecan streusel swirled through the center, complemented by a sweet vanilla glaze drizzled over the top. Many contemporary recipes emphasize scratch ingredients to achieve a rich, buttery texture.
Essential Ingredients
For the cake batter, gather 2 ½ to 3 cups of all-purpose flour, 2 to 2 ¼ cups of granulated sugar, 1 cup of unsalted butter (softened to room temperature), 4 to 6 large eggs (at room temperature), 1 cup of room temperature sour cream, 1 tablespoon of vanilla extract, ½ teaspoon of baking soda, and ¾ to 1 teaspoon of fine salt. The streusel filling requires 1 cup of finely chopped pecans, ¼ cup of packed light brown sugar, and 1 ½ to 2 teaspoons of ground cinnamon. Finally, for the glaze, you will need 1 to 2 cups of powdered sugar (confectioners’ sugar), 2 to 3 tablespoons of whole milk, and 1 teaspoon of vanilla extract.
Step-by-Step Baking Instructions
Preheat the oven to 325-350°F (160-175°C). Thoroughly grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated to prevent sticking.
In a small bowl, combine the chopped pecans, brown sugar, and ground cinnamon for the streusel filling. Mix well and set aside. Separately, whisk together the all-purpose flour, baking soda, and salt in a medium bowl.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer, beating on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy. Gradually add the eggs, one at a time, beating well after each addition until fully incorporated. Reduce the mixer speed to low and alternately add the dry flour mixture and the sour cream, beginning and ending with the flour mixture, mixing only until just combined. Stir in the vanilla extract.
Pour approximately half of the prepared cake batter into the greased Bundt pan, spreading it evenly. Carefully sprinkle the streusel mixture over this layer of batter, trying to keep it centered and away from the pan’s edges. Gently spoon or pour the remaining cake batter over the streusel, smoothing the top to cover the filling completely.
Bake the cake for 60 to 75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Allow the cake to cool in the pan on a wire rack for 10 to 25 minutes before carefully inverting it onto the rack to cool completely. Once the cake is entirely cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth, then drizzle it generously over the cooled cake.
Expert Tips for Success
Using room temperature ingredients, specifically butter, eggs, and sour cream, is beneficial as it promotes a smooth, well-emulsified batter and contributes to a uniform cake texture. When measuring flour, spoon it into the measuring cup and level it off, or use a kitchen scale for accuracy, which helps prevent an overly dry cake. It is important to avoid overmixing the batter, particularly after adding the flour, because excessive mixing can activate gluten development, leading to a tough, dense cake.
To prevent the streusel layer from sinking to the bottom or sticking to the pan, ensure it is placed slightly away from the edges of the Bundt pan. Thoroughly greasing and flouring the Bundt pan, or utilizing a baking spray with flour, is also important for an easy release of the cake after baking. The toothpick test is a reliable indicator of doneness; if it emerges clean or with a few moist crumbs, the cake is ready, as overbaking can result in a dry texture. Bakers can also explore variations by incorporating different nuts such as walnuts or almonds, adding other warm spices like nutmeg or cardamom to the streusel, or infusing the glaze with a hint of maple for an alternative flavor profile.
Serving and Storage Suggestions
The classic Sock It To Me Cake is best enjoyed at room temperature, allowing its flavors and moist texture to fully develop. It makes an excellent accompaniment to a cup of coffee or a cold glass of milk.
Store any leftover cake in an airtight container at room temperature for up to 3 to 4 days. For extended preservation, refrigerate the cake in an airtight container for up to 6 to 7 days. For longer storage, the cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil; it will keep for up to 3 months. Thaw at room temperature before serving.