Sock-It-To-Me!!! If you are anything like me, the phrase jogs a need to belt out a specific tune by Ms. Aretha Franklin. In fact it was her 1967 hit “Respect” which introduced the phrase to most Americans and made it popular. Following the songs popularity, Rowan & Martin’s Laugh-In added a comedy skit with the same title in which an actress typically ended up being doused with water. Even Richard Nixon once used the phrase while campaigning to be president. It was that much a part of American culture. So it comes as no surprise that in the 1970′s, Duncan Hines would create a cake with the same name and place the recipe on their famous back of the box collection used to market specific cake mixes.
The original Sock-It-To-Me cake from the back of the box recipe is legendary and continues to be made to this day. It uses an easy dump and stir method that incorporates a few extra ingredients added to the back of the box requirements which are meant to transform the typical yellow cake mix into a moist and velvety coffee cake. Too bad the extra ingredients can’t mask the artificial flavor the store-bought mix lends.
To overcome this, a little extra work is necessary but is still simple enough to serve quick and easily at any of your March events. I personally recommend serving this for any March Madness watch parties you may host. It is simple and satisfying to even the pickiest of sweet tooths. Also what better way to root for your favorite team then to have your cake, eat it, and chant for them to sock it to the other team.
The easiest way to prepare this cake is using a food processor, however you can prepare it by hand if you don’t have a food processor. You will lack the finer crumb the food processor gives the cake but it will still taste delicious guaranteed. For the streusel, you will have to chop the pecans finely then mix the rest by hand in a small bowl. For mixing the cake, use a whisk by hand or the paddle attachment on a stand mixer.
This cake serves 12 and looks best prepared in a 12-cup non-stick Bundt pan, but you can also prepare it in a 12-cup non-stick tube pan like I have. No matter which pan you choose to use be sure to grease it with a baking spray made up of a combination of vegetable oil and flour. Doing so ensures a perfectly clean release from the pan. Never trust the deceiving non-stick sales punch lines on your pan products. I have had enough stuck and ruined baked goods in my day to know they are lies
- 2 tbsp. Flour
- 2 tbsp. Unsalted Butter, melted & cooled slightly
- ¼ cup Light Brown Sugar, packed
- 2 tsp. Ground Cinnamon
- ¾ cup Pecans, toasted
- 2 ½ cups Flour
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- 1 tsp. Salt
- 2 cups Sugar
- 4 Eggs, room temperature
- 1 cup Sour Cream, room temperature
- 1 tsp. Vanilla Extract
- 16 tbsp. (2 sticks) Unsalted Butter, melted & cooled
- 1 ¼ cups Confectioners’ Sugar
- 1 ½ tbsp. Milk
- 1 tsp. Vanilla Extract
- For the streusel: Process flour, butter, brown sugar, cinnamon, and pecans in a food processor until finely ground. Transfer the streusel to a bowl and set aside. Wipe out food processor.
- Adjust oven rack to the middle position and heat to 325°. Grease and flour a 12-cup non-stick Bundt or tube pan. For the cake: Combine flour, baking powder, baking soda, and salt in a bowl. In the food processor, blend sugar, eggs, sour cream, and vanilla until smooth, about 1 minute. With machine running, slowly pour in butter until incorporated, then add flour mixture and pulse until just combined.
- Pour half of the batter into the prepared pan and top with the streusel mixture. Cover the streusel with the remaining batter and use a rubber spatula to smooth out the surface. Tap the cake a few times on the counter to remove any air pockets. Place on a sheet pan and bake until the cake is golden brown, about 50 to 60 minutes. Cool the cake in the pan for 20 minutes.
- As the cake cools prepare the glaze. Whisk the confectioners’ sugar, milk, and vanilla in a bowl until smooth. Turn out the cake onto a cooling rack set inside a rimmed baking sheet. Pour the glaze over the warm cake. Cool completely, at least 2 hours. Serve. (Cake can be stored at room temperature, covered, for 2 days.)
SPECIAL THANKS TO:
PETER MENDOROS – PHOTOGRAPHY
RECIPE ADAPTED FROM CALI RICH