Sock It To Me Coffee Cake
Submitted by Naughtysquirrel on October 19, 2010 at 7:35 pm

DESCRIPTION
it's a coffeecake

SUMMARY
Yield 0 Source swirth - OLD B C File under coffeecake, swirl, swirth

INGREDIENTS
Here is the recipe I use...this made the rounds back in the '70's and there are many versions on the web...each just a tad different...there is also a chocolate version...I'll try to find my printed out copy for the thread title...it is here in the BC archives.

Sock-It-To-Me Cake (Coffeecake)

Filling and cake:

1 pkg. yellow or butter recipe cake mix ( 18.25 oz)
2 Tbsp. light brown sugar
2 tsp. cinnamon (I use 3 tsp.)
1 cup finely chopped pecans (I use pecan meal)
1 cup sour cream
1/3 cup vegetable oil (I use canola)
1/4 cup water
1/4 cup granulated sugar
4 large eggs
1 tsp. pure vanilla extract

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Glaze (I don't use glaze...too good without it)

1 cup confectioners sugar, sifted
2 Tbsp. milk

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Preheat oven to 350 degrees, bake on center rack oven position. Lightly mist Bundt pan w/Pam, etc., and dust lightly w/flour. Shake out excess flour, set pan aside.

For the filling, place 2 Tbsp. cake mix, the brown sugar, cinnamaon a and pecans in a small mixing bowl & stir til well combined. Set aside.

Place remaining cake mix, sour cream, oil, water, sugar, eggs, & vanilla in large mixing bowl. Blend w/electric mixer for 1 min. on low speed. Scrape down bowl sides w/spatula...increase mixer speed to medium and beat 2 min. more, scraping down sides of bowl. Batter should look thick and smooth. Pour half the batter evenly into prepared pan, smoothing it out w/spatula. Sprinkle filling evenly over batter in the pan. Spoon remaining batter evenly over filling, smoothing out w/spatula. Place pan in oven.

Bake cake until golden brown and springs back when lightly pressed w/your finger, 50-55 min. Remove pan from oven and place it on wire rack to cool for 20 min. I tap the pan back and forth with my hands to loosen it all around and turn it out onto a foil covered cake board. Allow to cool completely, 30 min. or more.

For glaze, place confectioners sugar and milk in small bowl and stir til smooth. Spoon glaze over top of cake. Slice and serve.

INSTRUCTIONS
you can feel free to make whatever changes you like to the streusel recipe..it's all good....it's even good without the glaze and a sprinke of powdered sugar.....NS

comments
Submitted by seabeans710 on Thu, 2011-09-29 09:27.
I've been searching for a recipe similar to this with sour cream in it that I used to make back in the seventies. Made your version the other day and added cocoa powder to the struessel filling. Didn't use the glaze or powdered sugar. It was so moist and Yummy!!! Thanks so much. You had a chocolate version that followed that recipe but I can't seem to pull it up. Could you please re-post it? Thanks again.