Sock-It-to-Me Cake  Recipe (2024)

A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness.

Instead of cake flour, try using 2 ½ c AP flour and ½ c corn starch (flour). It reduces the relative amount of gluten in the cake, and lightens the batter for a good rise.Also, to assist with the cake release, microwave 1 T butter until melted. Mix in 1 T neutral oil (like canola) and 1 T flour. Apply to the pan with a pastry brush.

This is a dessert cake. It's supposed to be sweet. In addition to imparting flavor, sugar helps make a cake tender and "moist." The amount of sugar called for here is "necessary" only for this recipe, which one assumes has been tested and found to be worth publishing. But there are thousands of recipes for American-style butter cakes with different proportions of the basic ingredients -- flour, sugar, butter, and eggs. If you don't like this recipe, try another one.

@Cynthia Make your own cake flour. Use AP/plain flour: Remove 2 T flour per cup, replace with 2T cornstarch

Is it important to use cake flour? Could I use regular all purpose flour??

For those with sugar concerns regarding desserts, may I suggest a cheese board.

Cute name! It's the same recipe as I've been using for 40 years - my mother's Sour Cream Coffee Cake. Delicious!!

In response to Hope, you use all the sour cream: 1/3 of the flour mixture, half the sour cream, 1/3 of the flour, half the sour cream, 1/3 of the flour, starting and ending with the flour mixture.

Yes. There are many generations of us who were making these recipes without a stand mixer and certainly no paddle.

I make my own cake flour. All you need is flour and corn starch. Whisk together 3/4 cup 2 tablespoons (105g) all-purpose flour and 2 tablespoons (14g) cornstarch. Then sift it with other dry ingredients.

Can't have too many cat free cakes!

Sylvia, I don't own a bundt pan. Any time there's a bundt recipe I want to make, I use my tube pan (i.e.: angel food cake pan). It works perfectly fine.

Yes! I’ve made it with walnuts and cinnamon for at least 10 years. With this newer recipe, you can also sprinkle chopped pecans on the bottom and top of the pa, mixed with some brown sugar, so the top and bottom of the cake are sweet and crunchy. It’s not clear from this recipe that you use all the sour cream, alternating with the flour. It seems like you only use half. Not sure why. But if you alternate flour with all the sour cream, you get a nice crumb texture.

Made this to recipe and it's fantastic. Only change is the Glaze quantities were very off. Needed 4 Tb of milk, not 2 tsp.

I make every cake GF with my own cup-for-cup blend (look for it on Charm City Edibles), but you could try it with another GF flour blend (except a blend with garbanzo flour.

I tried making this cake and followed the directions to a T. Unfortunately, it completely overflowed the pan and then sunk inside was not cooked even after an hour.

Toast the pecans! Also, I wavered on the sugar a few times but ultimately took the 300g approach. It was still fantastic! Actually, the slightly less sweet crumb offset the seam of cinnamon and brown sugar (and *toasted* pecans) beautifully. I also made about a tenth the amount of glaze, and it was just right.

This recipe is a delight!! Going into snack/tea/brunch cake rotation. Modified for celiac using 2.5cups of Krusteaz GF flour (terrible name, but my fave for baking) 1/2 cup cornstarch. Also used 1.5 cups of flour (vs 2.5 cups) in the cake. Made a full recipe of glaze which needed a full 4 TBS of milk. Only ended up using half as I liked the way it looked better.

A big crowd-pleaser for our New Year's brunch. It turned out very moist and tender, and the nut layer adds a nice complexity.

I made this while the flavor was pretty good, the notes to dust cake flour bake fired. I use a non stick bundt, but I still have to grease it. Bundts pop out no problems, but this one was very difficult to empty and in the end, it was too messy to gift due to the sticking. If you make this, consider the use of flour. I could be wrong, but I am fairly positive that's what caused the sticking.

I faithfully followed the recipe except for using regular salt instead of sea salt. I was pleased with how it came out and will make it again. Yes it is quite sweet but on the other hand, it’s a special treat and not something I’m going to serve my family every day. I took this cake to a group meeting where I was in charge of bringing snacks. It was a big hit and I got lots of compliments on it.

I would never make a cake for my family that contained 2.5 cups of sugar. So unhealthy

The crumb of this cake is fabulous, BUT. It is much too sweet, especially with 2C of confectioners on top, too. I found the nut/sugar mixture solidified during cooking and couldn't cut it. Vanilla turns it brown for a less than pleasing look (or is there another kind of vanilla?). 500 calories a slice!!!

For mini Bundt cakes, we made a half-recipe--two eggs plus a yolk-- and this generously filled a six-cavity (each 4") cake pan. Baking time was 27 minutes at 350. We had made this cake previously (and realized that we, too, had a slightly too-small Bundt pan!) and really enjoyed it. The long-legged dog enjoyed it more, having eaten 3/4 of the entire cake when we, well I, foolishly left it in a dog friendly location on the counter. Lesson learned (again).

Used 450g of granulated sugar. It was still sweet and moist, although perhaps could use a bit more to keep it moist longer. Slightly overfilled a Wilton Bundt pan, and rose quite high but didn’t spill out. Fully beating the butter until fluffy with and without the sugar is critical.

I followed the recipe for the cake as it was written. I did have to add more milk to the glaze. Took it to a Labor Day barbecue and everyone loved it.

Perhaps the best baked thing I have ever made. I didn't have cake flour so used the substitute suggested on the king Arthur flour site. Also, thought I had a Bundt pan but couldn't find it, so I made two loaves. I got the proportions of pecan mixture to cake batter wrong between the two loaf pans but it didn't matter. Both came out so good. I had to cook a bit longer than suggested because of the pans I used but it made the outer crust almost caramelized. I didn't put on the glaze.

Leave the glaze off - too sweet with it

Made this for the Friday coffee after-pool aerobics class at the Y. It got rave reviews. I was hesitant about the icing, as I thought it might be too much, but everyone said the vanilla added another flavor dimension to the cake. Will make it again.

I’ve made this 3 times now, I do cut the sugar down to 2cups, personal pref, and made the glaze the 2nd time using cream cheese with a little powdered sugar (didn’t measure), sprinkling chipped pecans into it after drizzling on the cake. It’s pretty and delicious !!