Sock It To Me Cake

As most of you know, I'm not much of a baker.  It's too messy... you have to be accurate... not a lot of room for creativity... yet I still end up doing it on a regular basis.

My good friend, Brandy, posted a recipe for this cake in our group.  What?  A cake made entirely in a food processor?  I got a beautiful Cuisinart with a huge work bowl for Christmas last year... MUST TRY!!!

It turned out wonderfully.  A little too easy, if you ask me... I'll be tempted to make it far too often!

Now, about that name (because I know you're wondering like I was)... this is the explanation I found- "When Laugh-In popularized this phrase it became ubiquitous.  Everybody was using it, even a President of the US. Yep, ol’ sourpuss himself, Richard Nixon got in on the act.  The Betty Crocker company decided to appropriate it also and included a recipe on the back of their butter cake mixes and named it that.  Leave it to commerce to leave no stone unturned to make a buck.  I’m surprised Rowan and Martin didn’t sue them just for the publicity. But it was a less litigious time back then."



Sock It To Me Cake

Streusel

2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted and cooled slightly
¼ cup packed light brown sugar
2 teaspoons ground cinnamon
¾ cup pecans, toasted


Cake

2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
4 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla extract
16 tablespoons unsalted butter (2 sticks) melted and cooled


Glaze

1¼ cups confectioner’s sugar
1½ tablespoons whole or low-fat milk
1 teaspoon vanilla extract



Process the flour, butter, brown sugar, cinnamon, and pecans in a food processor until finely ground. Transfer the streusel to a bowl and wipe out the food processor.

Adjust an oven rack to the middle position and heat the oven to 325°F. Grease and flour a 12-cup nonstick Bundt pan. Combine flour, baking powder, baking soda, and salt in a bowl. In the food processor, blend sugar, eggs, sour cream, and vanilla until smooth, about 1 minute. With the machine running, slowly pour in butter until incorporated, then add flour mixture and pulse until just combined.

Pour half the batter into the prepared pan and top with the streusel mixture. Cover with the remaining batter, using a rubber spatula to smooth the surface. Bake until golden brown and a toothpick inserted in the center comes out clean, 50-60 minutes. Cool cake in the pan for 20 minutes.

While the cake is cooling, whisk confectioner’s sugar, milk, and vanilla in a bowl until smooth. Turn out the cake onto a rack set inside a rimmed baking sheet. Pour the glaze over the warm cake. Cool completely, at least 2 hours. Serve.

(I really should have had some pretty garnishes for this photo, but I made the cake on a whim and didn't have any... not even any ice cream!)

Note-  It's even better the second day!