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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
Oh.. Wait..
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!
Ingredients
- 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
Instructions
- 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.
Rachel Says
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!
Happy Monday!
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Homemade Oatmeal Cream Pies Recipes | Galley Kitchen - [...] Linked to: Mrs. Happy Homemaker, Make-Ahead Meals for Busy Moms, Flour Me with Love, My Favorite Finds, A Southern Fairytale [...]
Jill@RealFoodForager.com - Hi,
I shared my video for making milk kefir and a guest post about the science behind fermented vegetables. Lastly, an article about the benefits of fermented cabbage juice.
Join me in my Probiotic Foods Challenge starting January 9 at Real Food Forager!
http://realfoodforager.com/28-day-probiotic-food-challenge-signup/
And link up your cultured and fermented foods here!
http://realfoodforager.com/probiotic-food-challenge-linky/
Thanks for hosting!
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Sunday Dinner: Crock Pot Meatballs | An easy way to make delicious meatballs in the crock pot | The Misadventures of Mrs. B - [...] Home Savvy A to Z, Sumo’s Sweet Stuff, Everything Under the Moon, The Southern Institute, A Southern Fairytale Blog this! Bookmark on Delicious Digg this post Recommend on Facebook share via Reddit Share with [...]
Mrs. Jen B - Thanks for hosting – and for mentioning my stuffed mushrooms!
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April @ The 21st Century Housewife - Well done to Monkey and Princess from making such a wonderful cake! And to Monkey for cracking the eggs so well. I know exactly what you mean about sharing family recipes – it’s so important! I always loved making family recipes with my son. He is now 19, a great cook, and we both still enjoy making old family recipes together. We’ve even invented a few of our own! Thank you for hosting
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shari@myjudythefoodie - Oooh, I love this cake. This is going on the list. I’ve linked up my Banana Honey Bran Bread as well as an awesome and easy Rustic Pear Tart. enjoy
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The Motherload » Red Velvet Cake With Cream Cheese Frosting - [...] up to Mouthwatering Mondays at A Southern [...]
Liz@PocketChangeGourmet - Happy Monday! Exciting to see we were liked last week!
Thanks for hosting Rachel!
~Liz
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Amy - That looks so yummy! I am a fan of anything that can be made from a cake mix and personalized! Thank you so much for hosting!
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Miz Helen - Your little ones are just adorable and I’m sure made that cake a very special one. I am sharing my Strawberry Jalapeno Muffins today. Thanks for hosting and have a wonderful week!
Miz Helen
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carolinaheartstrings - We linked up a wonderful fat free sweet potato souffle today. Delicious.
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Tara R. - I love Princess’ expression. I hope she changed her mind once she tasted this delicious cake.
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Natalie @ Cooking for My Kids - The cake looks delicious, and I love that your children helped make it. What a special birthday gift!
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Chaya - I remember this cake from my past. Yummy.
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Allison @ Alli 'n Son - I love recipes with history. I just posted a childhood favorite recipe, rice krispie treats, with a little extra somethin’ somethin’. Cake batter!
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mjskit - I haven’t seen a sock it to me cake in ages! Yours looks like that delicious southern classic that I remember! It’s so wonderful to pass such a great recipe down to your kids. Looks like fun was had by all. Thanks for hosting this blog hop!
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Kellie - Lovin’ the name… Grew up with Bundt cakes.. As a child the Chocolate Macaroon was my fav…
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Dana - Looks super yummy! WTG kiddos!!!!
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Paula - Happy Birthday to your Nathan! If you have been making your husband this cake every year for his birthday for the past 13 years then I just have to try it at some point. It does look moist and the brown sugar and cinnamon would make it irresistible to me. Little Monkey must have been quite brown of his great egg cracking!
P.S. Is that a jar of vanilla bean paste by the mixing bowl? I love VB paste and add some to almost everything I bake.
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Marcia - This is sooo funny! I was getting ready to link up and realized that your cake is mentioned in my post today. I’m talking about family recipes with unusual names. You might want to glance at it :0) I think that’s called serendipity!
Jenn's ice cream recipes - You can never go wrong with cinnamon.
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Rachel - Hey Marcia,
I’d love to see it, but none of the links in your comment are working – I keep getting errors!
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Michelle - Happy birthday to Nathan! As it happens, I’m baking cinnamon chocolate cupcakes for Little Miss for HER half birthday today. Batch 1 complete, batch 2 in the oven now. Yum! I so wish we could do more dairy, as that would make an awesome cake! Then again, the pumpkin swirl brownies I posted today aren’t dairy free either… but I’m making those again soon
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Brian - I make a cake very similar to this one and my kids love it. So, I’m definitely going to have to give your recipe a try.
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fortune teller - Oh. This looks very tasty. Thanks
Chanel - Never heard of this cake before until I watched This Christmas. I thought it was a fictional cake written in the movie. Gotta try it out one day.
Rachel - That’s too funny. This cake reminds me of childhood and then our first years together
I hope you try it and then let me know what you think!
Samir - Yes, grease and flour the tray as you would a metal banikg pan, then pour in the mixture. Be aware that the banikg time will not be the same and you should test the cake with a wooden tooth pick before removing from oven. Stick the tooth pick in the center of the cake and if it comes out with uncooked batter the cake is not done. If it comes out clean, your cake is ready to be removed and placed on cooling rack. Allow to cool for a few minutes before turning it out of banikg dish, so it does not fall apart.