Sock It To Me Pound Cake:

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Absolutely! Here’s an extensive and heartfelt deep-dive into the beloved Sock It To Me Pound Cake — a nostalgic Southern treasure with a rich history, buttery aroma, and irresistible cinnamon-sugar swirl. Whether you’re a baking enthusiast, a culinary history buff, or just someone craving soul-soothing cake, this comprehensive guide is for you.

Sock It To Me Pound Cake: A Southern Classic

🧁 Introduction

The Sock It To Me Pound Cake is a rich, dense, buttery cake filled with a surprise ribbon of cinnamon, brown sugar, and pecans. Popularized in the 1970s alongside the catchphrase “Sock it to me!” from the comedy show Rowan & Martin’s Laugh-In, this cake became a household favorite in the South and beyond.

It’s a perfect marriage of traditional pound cake and coffee cake, creating something both festive and familiar. Often made from scratch but just as often adapted from box mixes (thanks to its mid-century fame), this cake has stood the test of time. It’s the kind of dessert that makes appearances at Sunday dinners, potlucks, and holiday tables—and for good reason.

📜 A Short History

While the phrase “Sock it to me!” gained popularity in the 1960s and 70s, the cake that borrowed its name was already a mainstay in Southern kitchens. As packaged cake mixes surged in popularity, Duncan Hines and Betty Crocker began including jazzed-up recipes like the Sock It To Me Cake on their boxes. However, the idea of rich butter cakes swirled with cinnamon and nuts is much older, tracing its roots to traditional European coffee cakes and American pound cakes, which date back to the 1700s.

Today, we’re celebrating this retro favorite by taking it to the next level: from scratch, rich, indulgent, and worthy of every occasion.

🧈 Ingredients

For the Cake:

  • 3 cups all-purpose flour, sifted
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup vegetable oil
  • 2¾ cups granulated sugar
  • 6 large eggs
  • 1 cup sour cream (room temperature)
  • 1 tbsp pure vanilla extract

For the Cinnamon-Pecan Filling:

  • ¾ cup chopped pecans, toasted
  • ⅓ cup light brown sugar
  • 2 tsp ground cinnamon
  • ¼ tsp nutmeg (optional)
  • 1 tbsp melted butter (to help bind)

For the Glaze (optional but encouraged):

  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • ½ tsp vanilla extract

🔪 Equipment

  • Stand mixer or hand mixer
  • Bundt pan (10 or 12-cup capacity)
  • Mixing bowls
  • Sifter or fine mesh sieve
  • Spatula
  • Toothpick or cake tester
  • Wire rack

🍰 Method & Instructions

1. Prep the Pan

Generously grease and flour your Bundt pan. You can also use baking spray with flour included.

2. Make the Filling

In a small bowl, combine:

  • ¾ cup toasted pecans
  • ⅓ cup brown sugar
  • 2 tsp cinnamon
  • ¼ tsp nutmeg (optional)
  • 1 tbsp melted butter

Mix until the pecans are well-coated in the sugar and spice blend. Set aside.

3. Mix the Dry Ingredients

Sift together:

  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt

Set aside.

4. Cream the Butter and Sugar

In a large bowl, beat:

  • 1 cup softened butter
  • ½ cup oil
  • 2¾ cups sugar

Beat on medium speed until light and fluffy (about 3–5 minutes).

5. Add the Eggs

Add the 6 eggs one at a time, mixing well after each addition.

6. Add Vanilla and Sour Cream

Stir in:

  • 1 tbsp vanilla extract
  • 1 cup sour cream

Mix until combined.

7. Combine Wet and Dry

Gradually add the sifted flour mixture in thirds, mixing on low until just combined. Do not overmix.

8. Assemble the Cake

Pour 2/3 of the batter into the prepared Bundt pan. Sprinkle the cinnamon-pecan filling evenly over the batter. Top with the remaining 1/3 of the batter and smooth the top.

9. Bake

Bake at 325°F (160°C) for 60–75 minutes, or until a toothpick inserted into the center comes out clean. If browning too fast, tent with foil during the last 15 minutes.

10. Cool

Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

11. Glaze (Optional but Delicious)

Whisk together:

  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • ½ tsp vanilla extract

Drizzle over the cooled cake.

❤️ Lovers of the Cake

This cake is beloved by:

  • Southern grandmothers, who pair it with sweet tea.
  • Modern bakers, who add espresso, bourbon, or orange zest.
  • Holiday hosts, who make it the centerpiece of dessert tables.
  • Everyday foodies, who crave a breakfast-dessert hybrid.
  • Pound cake purists, who respect its dense, rich crumb but enjoy the spicy twist.

🧬 Variations & Twists

  • Chocolate Drizzle – Substitute the glaze with melted chocolate ganache.
  • Coconut-Pecan Filling – Add ½ cup sweetened shredded coconut for a German-chocolate-style vibe.
  • Bourbon Vanilla – Add 1 tbsp bourbon for depth and warmth.
  • Cream Cheese Swirl – Add a sweetened cream cheese layer with the pecans.

🎉 Conclusion

The Sock It To Me Pound Cake is a love letter to Southern baking, a masterclass in flavor layering, and a timeless celebration cake. With its nutty, cinnamon-laced core and rich, velvety crumb, this dessert speaks of tradition, comfort, and joy. It’s the kind of recipe you’ll pass down to the next generation—or keep all to yourself (we won’t tell!).

Whether shared at family gatherings or enjoyed solo with coffee, it’s sure to make your heart (and stomach) say: “Sock it to me!”

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