It has always seemed like I don’t really care for cake but I think the reality is that I am just not a big fan of icing. The cake itself I have always enjoyed (especially with a scoop of ice cream).
I love coffee cake and pound cake too. That must be why I have always loved Sock-It-To-Me Cake.
To me this is what it would be like if coffee cake and pound cake had a baby. A completely rational cake.
Buttery cake (from a box no less) with a layer of cinnamon and brown sugar make this cake the perfect addition to any breakfast or a sweet snack after lunch or dinner. Finally, a versatile all day cake.
Yes folks, you just start out with a boxed butter cake. Don’t judge! The recipe, that I have been eating since I was a tyke, is actually printed on the side of the box. It’s easy to find!
The mix gets dressed up with eggs, oil, water, sugar and sour cream.
Then you grease and flour a bundt pan
Pour 2/3 of the batter into the pan
Sprinkle the magic cinnamon ring in the pan and fill with the rest of the batter.
After the cake has baked and cooled you ice it with a really simple drizzle of powdered sugar and milk.
Then you eat it!
SOCK IT TO ME CAKE
1 package Duncan Hines Butter Golden Cake Mix
2 tablespoons brown sugar
2 teaspoons ground cinnamon
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup sugar
1 cup powdered sugar
1 tablespoon powdered sugar (a splash more if needed)
Instructions and directions:
Heat oven to 375.
Grease and flour a 10 inch bundt pan.
To prepare cinnamon filling, combine 2 tablespoons of the cake mix, brown sugar and cinnamon in a small bowl. Set aside.
To prepare cake, combine the remaining cake mix, eggs, sour cream, sugar, oil and water. With and electric mixer or kitchen aid mixer, beat on medium speed for 4 minutes. Pour 2/3 of batter into pan. Sprinkle cinnamon mixture. Add remaining batter evenly over the cinnamon mixture.
Bake on 375 for 45 minutes or until a knife or toothpick comes out clean.
Cool 25 minutes and then invert onto plate or cake platter.
In a bowl combine powdered sugar and one tablespoon milk and stir until combined. Drizzle on cake. If icing is too thick to drizzle, add a tiny splash of milk until you reach the desired consistency.