Sock it to Me Cake V Recipe - Allrecipes.com
Sock it to Me Cake V Recipe
  • READY IN 2 hr

Sock it to Me Cake V

Recipe by  

"This version of the popular Sock it to Me Cake is made from scratch. It consists of a rich yellow cake baked in a tube pan with a streak of cinnamon, brown sugar and pecans in the center."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside.
  2. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture until well blended. Pour batter into prepared pan.
  3. Pour half of batter into prepared tube pan. Sprinkle with cinnamon, brown sugar and nuts. Pour in remaining batter.
  4. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2003

This is a perfect base recipe for Sock It To Me Cake! I prefer from scratch, and I get so many requests for this cake. I've altered this recipe somewhat to make it a little richer for my own personal tastes, but I highly recommend this! Thanks for contributing.

 
Most Helpful Critical Review
Mar 31, 2009

First of all I wish that when posting these recipes the information given is correct. When baking time is off, and ingredients aren't to the letter making a quality product is next to impossible. I baked this cake as instructed, and the result was terrible. 90 minutes is way too long for this cake to bake, and I do not know if it was a mistake but 3 and I love cinnamon, tablespoons of cinnamon is a bit much. And not only that but after baking for an hour the crust was hard, and the cake was dry. I wasted 20 dollars on ingredients, and was less than pleased. If I try it again I'll deffinitely make modifications.

 

34 Ratings

Jul 17, 2007

This is basically a sour cream pound cake with a strip of nuts and spice in the center. The flavor of the cake is very good, but it came out a bit dry. Although 90 minutes is a good rule of thumb for a traditional pound cake, the oven temp for this one is a bit higher, so a shorter baking time may yield a moister cake. It's definitely worth baking again.

 
Oct 17, 2007

This was the best from-scratch cake I have ever made. We all loved the smooth, light texture and the cinnamon/sugar/nuts filling. I did reduce the cinnamon to 1 Tbsp. instead of 3, otherwise it would have been a bit too strong. Other than that, this recipe is perfect!

 
Aug 19, 2003

This cake was easy to bake and the taste was great! Everyone thinks I'm a good cook! (if only they really knew) Try it and see but most of all TASTE it!

 
Oct 21, 2003

i made this cake and sock'd it to all of my in laws not only was it great, but i made it from scratch unlike their cakes.

 
Sep 30, 2009

This cake was incredibly moist and delicious. In the past I've used other recipes and always felt the cake was too dry. I did make variations to the recipe. 1. I only added 2 TBSP of cinnamon, I added another 1/2tsp of mexican real vanilla (delish!), I also added a little butter in the cinnamon, sugar, nut layer. It helped bind and saturate the layer. The biggest thing is that I only baked the cake for 65 minutes in the oven. 90 would have RUINED it. So, I guess I should say that with the tips people gave and some of my own, it became the best Sock It To Me can I've ever EVER had. I would highly suggest the way I baked it.

 
Nov 15, 2008

A very good cake. I curious if there was a typo on the cinnamon. It was a bit much for my taste. Next time I will use 3 tsp. instead of the 3 tbsp that it called for.

 

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Nutrition

  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 47.7 g
  • 15%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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