This beautiful, buttery, cinnamon and brown sugar filled Southern Classic – Sock It To Me Cake – is Nathan’s favorite cake.
It is the one he requests for every birthday.
This year, Monkey and Princess helped me make Nathan’s birthday cake.
I love passing family recipes on to my kids, watching their eyes take in the tattered and stained recipe cards, the smells the same ones that I remember from my own childhood.
With this cake, we even had a milestone reached.
Monkey finally mastered cracking eggs into the bowl without getting eggshells in the bowl!!!
Look! Even the eggs were happy!
This cake is so simple to make – it starts with a boxed cake mix – as so many delicious Southern recipes do and the rich buttery flavor is enhanced by cinnamon, brown sugar, walnuts and even sour cream. Y’all should have seen Princess’ face when I told her there was sour cream in this cake
Here it is –
After the gifts were presented and a few tears shed by a very touched and proud Daddy, the cake was served and declared the best one yet – which is saying A LOT – as I’ve been making this cake for Nathan for over 13 years.
I hope y’all try out this southern and family favorite recipe!
- 1 package Butter Cake mix
- 1/2 C granulated white sugar
- 3/4 C vegetable oil (or applesauce)
- 4 eggs
- 1/2 pint or (1 C) of Sour Cream
- 1 C chopped walnuts
- 1 1/2 tsp Vanilla Extract
- 1 1/2 tsp cinnamon
- 5 tsp brown sugar
- Pre-heat Oven to 350° F
- Spray your favorite bundt cake pan with baking spray and set it aside
- In a large mixing bowl, mix eggs, sugar and oil until combined.
- Add in cake mix and beat until combined
- Add in nuts, vanilla and sour cream - beat well.
- Pour 1/2 of the cake mix into the bundt cake pan
- Mix the cinnamon and brown sugar together and spread it all over the batter in the bundt cake pan
- Pour the rest of the batter on top of that
- Place it in the oven and bake for 45 minutes - check the cake by inserting a raw spaghetti noodle to check for doneness. If the cake is done, the spaghetti stick will come out with just a few crumbs on it.
- Once the cake is done, allow it to cool in the pan for 10 minutes, then move it to a wire cooling rack or serve immediately.
This cake needs no glaze. It is delicious warm or cold and for breakfast, dinner or as a dessert.
A few favorites from last week’s linky
- Chickpea Salad with Grilled Pita Bread
- Cinnamon Raisin Oatcakes
- Tamale Cups
- Fried Green Beans
- Sausage Stuffed Mushrooms
Thank y’all for linking up your amazing recipes every week. I love seeing what y’all are serving your friends and families! You often inspire my own table and definitely leave me hungry!
Don’t forget to visit and comment on a few other participants, link back to A Southern Fairytale and Mouthwatering Mondays in your recipe post and leave a comment after you link up, I love hearing from y’all!