Sock-it-to-me Cake easy to make, not too sweet - LaSalle News Tribune

This month, my Pinterest pick is coming to you courtesy of the 1970s.

Baking season has started (except every third day when it’s 75 degrees out) so I decided to look for a cake recipe I haven’t tried before. I decided on a bundt cake for a couple reasons. Mostly because I didn’t want a frosted cake — my kids just don’t need that much sugar, but partly because I wanted something easy and unfussy.

Most of the recipes I looked at called for so much butter and sugar, they’re called pound cakes for a reason, but that’s not what I had in mind. Eventually, I stumbled onto a recipe called sock-it-to-me cake and that fit the bill perfectly.

From what I read, it’s name may have come from the vintage TV show “Laugh In,” and apparently you weren’t a hostess with the most-ess in the ‘70s without this recipe.

Sock-it-to-me Cake is similar to a coffee cake with a yellow cake based with a cinnamon-pecan ribbon running throughout. It’s easy and quick to make.

For those of you who are novice bakers, it starts with a cake mix so you won’t feel intimidated, for those of you with more baking experience, it’s got enough add-ons to make it acceptable to serve to guests without feeling like a short cut. For you purists out there, you can Google a from-scratch recipe if you really want to impress.

The cake comes together quickly with the addition of sour cream, eggs, oil and a little sugar. Pour 2/3 of the batter into the pan, sprinkle with a cinnamon, nutmeg, brown sugar and pecan mix then top with the remaining batter. Bake for about 40 minutes, cool and drizzle with a powdered sugar glaze.

The recipe reminds you to liberally grease the pan, something I’ll reiterate. I sprayed mine down like a fire hose, and despite an extra slick pan and cooling for an appropriate time I still had a section that stuck, dissecting one side of the cake making me say words you wouldn’t want your kids to hear.

My older daughter really liked this cake because she said it wasn’t too sweet and it had a good flavor. My younger daughter “doesn’t like nuts in things” which I cannot support, but said she thought it was good because it tasted like a cinnamon roll. My husband said it was OK which is the descriptor he uses for about 98 percent of the dishes I put before him. He’s a man of no words, so I’ve come to interpret that as it’s good, he likes it and I can add it to the regular roster.

Overall, I’d give it two thumbs up so give it a try at your next get together and party like it’s 1972.

Sock-it-to-me Cake (courtesy of grandbabycakes)

For the Cake Batter

1 (15.25 ounce) yellow butter cake mix

1 cup sour cream

1/2 cup vegetable oil

1/4 cup granulated sugar

4 large eggs

1/4 cup room temperature water

For the Pecan Filling

1 cup chopped pecans

2 tbsp brown sugar

2 tsp ground cinnamon

1/4 tsp ground nutmeg

For the Glaze

1 cup confectioner’s sugar

1½ tbsp milk

Preheat oven at 350. Liberally spray a 10-cup bundt pan with non-stick baking spray.

In a large bowl, whisk together cake mix, sour cream, vegetable oil, sugar, eggs along with 1/4 cup of room temperature water until completely smooth.

Pour 2/3 of batter into prepared bundt pan.

In a small bowl, whisk together pecans, brown sugar, cinnamon and nutmeg until combined. Evenly pour the filling over the batter then add the remaining cake batter over the top.

Kim Shute can be reached at (815) 879-5200 or kshute@shawmedia.com. Follow her on Twitter at NT_Princeton2

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