I love a good bundt cake, and this Sock-It-To-Me Bundt Cake is especially good. To me, it seems like a coffee cake with the spiced crumble on the inside!
I’ve had this recipe for years and years, clipped from a pretty old issue of Cook’s Country magazine. Their goal was to make a from-scratch version of the Duncan Hines cake mix recipe that dates to the 1970s–hence the very 1970s name.
They used a food processor, and so I did as well. It does make the cake-making extremely easy, and the crumb was light and soft, as they promised. However, the cake can be mixed by hand or with a mixer. If you do, however, be sure to chop the pecans.
Bready or Not: Sock-It-To-Me Bundt Cake
This big bundt cake is rewritten from a version in Cook’s Country, the February/March 2009 issue. It’s rather like a coffee cake but the streusel is on the inside.
Equipment
- food processor
- large bundt cake or tube pan (12 cups)
- baking spray with flour
Ingredients
Streusel
- 2 Tablespoons all-purpose flour
- 2 Tablespoons unsalted butter melted and cooled a smidgen
- 1/4 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 3/4 cup pecans
Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 4 large eggs room temperature
- 1 cup sour cream or vanilla or plain Greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 1 cup unsalted butter (2 sticks) melted and cooled
Glaze
- 1 1/4 cups confectioners’ sugar
- 1 1/2 Tablespoons milk or half & half
- 1 teaspoon clear vanilla extract
Instructions
- The base recipe is written for the food processor, but the ingredients can be mixed by machine or hand as well, though the crumb will not be as fine.
- Preheat oven at 325 degrees. Use a baking spray with flour to fully coat every nook and cranny on the interior of the bundt or tube pan.
- Start by making the streusel. In the food processor, combine the flour, butter, brown sugar, cinnamon, and pecans. Pulse until everything is ground down. Transfer to another bowl. Wipe out food processor (no need to do a thorough wash).
- Now it's time for the cake batter. In a separate bowl, combine flour, baking powder, baking soda, and salt. In the bowl of the food processor, blend together sugar, eggs, sour cream, and vanilla until smooth. Gradually pour in the melted butter. Add the dry ingredient mix, pulsing until just combined.
- Pour about half the batter into the bundt pan. Sprinkle the streusel to cover. Pour on the other half of the batter. Smooth out the top.
- Bake for 50 to 60 minutes, until a toothpick plunged into the center comes out clean. Cool for about 20 minutes, then carefully invert onto a rack to cool.
- After the cake is fully cool, mix up the glaze. The result should be thick and smooth. Place cake on cutting board or serving dish. Drizzle glaze over cake so it oozes down the sides. Let set about 2 hours, speeding the process in fridge, if desired.
- Slice and serve. Keeps well at room temperature for at least 4 days. Cake pieces can also be individually wrapped and frozen.
