|A delicious coffee cake known as Sock it To Me Cake, has the usual attendees of brown sugar, pecans and cinnamon, but, unlike most coffee cakes, it actually gets better as it sits - not that it'll be around that long.|
Sour Cream Coffee CakeWhen my Mama used a boxed cake mix, Duncan Hines Butter Recipe was the one she used. In my opinion, it is the best boxed cake mix on the market and worth the extra money over generic, though with coupons and sales you can often get a great price on them and stock up.
In fact this boxed cake, combined with her pineapple filling, was often the base of the cakes she decorated for people and they loved those cakes! Mama started her cake decorating with birthday cakes here and there, then did a multi-tiered cake for my big 18th birthday bash, and eventually my wedding cake ... followed by several wedding cakes for other people in the years following. She became quite good at cake decorating, and though I've done a cake or two here and there, cakes are not my forte, and it's a talent I most definitely did not pick up.
Well thank goodness this cake doesn't require any special talents! In fact, when I had the chance to review the cookbook Best of the Best from the Deep South and saw this recipe, I knew that it would be the recipe I would make for my review, especially since I'd recently had requests for a bundt style coffee cake. Perfect! This is a slightly adapted version of the cookbook's cake, which is an adaptation of the original Duncan Hines Sock it to Me Cake, a delicious coffee cake with the usual attendees of brown sugar, pecans and cinnamon, but, unlike most coffee cakes, it actually gets better as it sits - not that it'll be around that long.
By the way, although there are some brands still offering standard sized (18.25 ounce) cake mixes, the traditional Duncan Hines brands used for this cake have been reduced. To compensate, the "cake mix lady" Anne Byrn, who has multiple cookbooks with recipes based on the old box size, suggests whisking in 6 tablespoons of all-purpose four with the cake mix, then proceed with recipes as before. Be sure to start checking your cake at about the 45 minute mark. I got distracted and didn't and nearly burned mine!
Click the link to check out my review.
Recipe: Sour Cream Coffee Cake©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 55 min | Yield: About 12 servings
- (1 box) butter recipe cake mix (Duncan Hines Moist Deluxe Butter Recipe Golden is traditional, see note below)
- 1/4 cup of granulated sugar
- 3/4 cup of cooking oil (like vegetable or canola)
- 4 large eggs
- 1 cup of sour cream
- 4 tablespoons of brown sugar
- 2 teaspoons of cinnamon
- 1 cup chopped pecans
Preheat oven to 325 degrees. Spray a bundt or tube pan with Baker's Joy baking spray; set aside.
In a small bowl, mix together the brown sugar, cinnamon and pecans. Remove a tablespoon of the cake mix and add to pecan mixture. Mix together the remaining cake mix, sugar, oil, eggs and sour cream, until well blended; set aside.
Sprinkle 1/3 of the pecan mixture into the bundt pan, top with 1/2 of the cake batter. Sprinkle 1/3 of the pecan mixture over that, and top with remaining cake batter. Sprinkle the remaining pecan mixture on top. Bake at 325 degrees for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. As always, ovens vary so be sure to start checking your cake early!
Cool in the pan on a cooling rack, then turn out on a pretty cake stand.
Cook's Note: Disregard the instructions on the cake mix package and follow the recipe. Although there are some brands still offering standard sized (18.25 ounce) cake mixes, the traditional Duncan Hines brand used for this cake have been reduced. To compensate, the "cake mix lady" Anne Byrn, who has multiple cookbooks with recipes based on the old box size, suggests whisking in 6 tablespoons of all-purpose flour with the cake mix, then proceed with recipes as before.
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