…from the California Kitchen
How you doin’? Sock it to me! The phrase itself has quite a history. It was first popularized in Aretha Franklin’s 1967 version of the song “Respect,” an Otis Redding original. In 1968, the phrase was made even more popular when it was used in NBC’s Rowan & Martin’s reoccurring sketch comedy show, Laugh-In. And it was made even more famous when Rowan & Martin got President Richard Nixon to recite that line in his own inimitable style.
Later, in the 1970s, Duncan Hines added a recipe for Sock-It-To-Me Bundt Cake on the back of its Classic Butter Golden Cake Mix box and the recipe has since become a Southern dessert staple (sometimes known as Tunnel Cake).
If you haven’t baked a Sock-It-To-Me Cake before then you’re definitely missing out! This moist, tender cake has a ribbon of brown sugar, pecan and cinnamon streusel in the middle that is to die for and a sugar-almond glaze on top that ties it all together perfectly. Think of it like the best Southern butter cake with a surprise filling. It’s so easy to make and it is beyond delicious!
Prep time: 20 minutes
Bake time: 60 to 75 minutes
Yield: 12 servings
For the cake batter
Non-stick baking spray (I prefer Pam)
3 cups cake flour sifted
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups unsalted butter, room temperature
3 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream, room temperature
2-1/2 teaspoons pure vanilla extract
2 tablespoons orange zest (optional—see ChefSecrets)
For the pecan filling
1 cup chopped toasted pecans
3 tablespoons brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, room temperature
For the cake glaze
1-1/2 cups confectioner's sugar
1-1/2 to 2 tablespoons whole milk
1 teaspoon almond extract
Quip of the Day: “Learn to cook and bake well now—you can’t build a reputation on what you say you’re going to cook, plus you can often eat your mistakes while practicing!
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