Sock it to me cake

    I had all but forgotten about this childhood favorite of mine until a co-worker asked me if I had ever heard of a “sock it to me cake,” it seems someone else had mentioned the cakes name to him and he thought it was a joke. When he asked me about it the memories came flooding back I was suddenly whisked back in time to my grandmother’s kitchen table, where my cousins and I would often have a slice of this cake for breakfast. Yes, it was the 80’s and no one cared about refined sugars or gluten, they just let us eat and I’m thankful for that or this fond memory I have of this wonderful buttery cake with cinnamon pecan streusel swirled throughout its center wouldn’t exist. I came back to reality and answered his question. Yes, I have heard of it and it’s a scrumptious cake. At which point he asked if I would mind making one for him.  Of course I will! I just love having excuses to  bake aside from just because I wanna, and, baking for other people is even better, I get the joy of baking and awesomely delicious cake but, I’m not tempted to sit and eat the thing in it’s entirety (am i the only one who does this) because I’m Giving it away. It’s a win, win really. Unless I make two in which case I give the bestest (that’s a word right? ) one away and sit in the floor and devour the second promising myself I will not eat another sweet thing for at least a month. I don’t wanna talk about how more often than not this happens. Instead let’s talk about this wonderful cake recipe! I hope ya’ll give it a try and let me know what you think!

Sock it to me cake

Sock it to me cake

sock it to me cake


  • cake
  • 3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter
  • 6 large eggs
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 1 cup sour cream
  • 1/2 cup butter milk
  • 1 tbs vanilla
  • 1/4 cup vegetable oil
  • Filling
  • 1/2 cup brown sugar
  • 1 tbs cinnamon
  • 1 cup pecans
  • 1/2 stick butter
  • Glaze
  • 1 1/2 cups powdered sugar
  • 2 tsp vanilla
  • 1-2 Tbs milk
  • 1 tsp cinnamon


  • Preheat oven 325 degrees, grease and flour a 12" bunt pan, set aside.
  • In a large mixing bowl with had held electric mixer cream together butter and sugar until light and fluffy. Add in eggs one at a time beating after each addition, add in vanilla, mix until just combined.
  • In a separate bowl combine sour cream, butter milk, and oil whisk all together and set aside.
  • In another larger bowl combine flour, baking powder, and salt whisk all together. Add half of flour mixture to butter/sugar mixture, while mixing, pour in all of the buttermilk mixture and finally the rest of the flour mixture. Mix until all is combined. Pour half of cake batter into prepared pan, sprinkle with filling in an even layer all around cake, pour the rest of the cake batter on top .smooth out gently with the back of a spoon. Place cake into preheated oven and bake for 50-60 mins. Remove cake from oven when a toothpick inserted into cake comes out clean. Let the cake cool in pan on rack for 10-15 mins, turn cake out onto serving plate and drizzle with glaze.
  • Filling
  • Mix brown sugar, cinnamon, pecans, and butter together until all are combined well. Mixture will look clumpy that is fine. Sprinkle in a even layer around the center of the cake.
  • Glaze
  • Mix powdered sugar, vanilla, milk, and cinnamon until all are combined. Drizzle over cooled cake and serve.

Meyer lemon blueberry pound cake

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February 2016
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Meyer lemon blueberry cake

One Comment

  1. Connie Hill
    February 6, 2016

    I don’t bake. My son can contest to this but these sweets look so good i am going to try. Connie

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