The retro 70s cake that deserves a comeback

Every now and then a judgment of a name appears that is impossible to forget. Out of Dirty diapers To Swamp potatoesRecipe names can sometimes be as strong as an impression like an exceptionally delicious food. Socks it to me cake Nails it when it comes to both an unforgettable name and a taste.

The cake appeared for the first time in the 1970s; His playful name comes from a common keyword of that time. The show stopper dessert has a rich, butter-like cake that is packed with a cinnamon pecan band and draped in a silky glaze. It may look like something that belongs to a holiday table or at a big celebration, but it is probably one of the simplest cake recipes that we have on site. With the help of them Favorite cake mixtureThis nostalgic treat requires hardly 10 minutes of preparation work before it is ready for the oven.

Our readers love this recipe so much that a community member confessed that they made the cake three times in 30 days. So, without further ado, here is how to do it.

What is a sock for me?

It is impossible to say when the original recipe for this cake was created, but one thing is certain: the recipe was attributed to Duncan Hines, which contained the recipe on the back of his Boxed Yellow Cake Mix. From there it didn’t take long for the cake to become a staple in the southern households in the coming decades.

It is the most satisfactory way butter -like, tender and tight. Consider it as a mixture between classic Pound cake And Coffee cake– but with a slightly extravagant edge. The cinnamon and the pecans pack the cake with warmth and soothing flavors, while the sugar glaze gives the drama and the assumption that this cake took hours to prepare. But as you now know, most of the recipes for sock it to me cake on the famous Duncan Hines One, which means that this recipe is based on a comfortable cake mix.

How to make it a sock for me cake

First start a 10-inch tube or a bundle cake shape that put together the pecanny ScatterWhat is so easy to mix chopped pecans with cinnamon and sugar until they are well combined. Add your preferred cake mixture together with eggs, sugar, oil, water and sour cream in a bowl. The Addition of Sauerrahm Is important here because it adds moisture and wealth and conveys a soft, melting texture that makes this cake irresistible. It also gives a subtle tang that improves the overall taste.

Use an electric mixer to beat the ingredients at high speed for two minutes, and then put about two thirds of the dough into the bundt pan. Sprinkle a uniform layer of the pecan mixture over the top and then spread the remaining dough over everything.

It cannot be denied: this cake is large. Due to its size, it requires a slightly longer baking time than usual – incredibly 45 to 55 minutes. Let the cake cool in the pan for 25 minutes before inverting it on a plate.

While the cake cools down, prepare the typical glaze by mixing powder -shaped sugar and milk together until the mixture is liquid but still thick. As soon as the cake has cooled completely, drizzle the glaze evenly exaggerated.

Variations on socks you cake it

The genius of this cake lies in its simplicity, but there are so many ways to adapt this recipe to make it your own. Throw some cardboard cherries, blueberries or raspberries to pack it with juicy, fruity parts. Change the nuts for a different taste profile or throw in some Pumpkin spice Instead of the cinnamon for A Autumn-inspired turn.

The glaze is also a fantastic place to deviate from the original recipe. Exchange the milk for citrus juice such as lemon or grapefruit to add brightness. Or lean into the warm spices of everything and use Ahorn syrup and a pinch of salt to create a demanding salted maple glaze. Imagine the recipe as a starting point from which you can endlessly reef.

What the Allrecipes community has to say

• “It was great! I got out of the pan easily – adorned fabulous while baking. So moist and aromatic!” – Debbie L Hohy
• “I followed this recipe exactly as written and it came out perfectly! It was super damp, wonderfully aromatic and sweet, without being difficult. I will make this cake for the holidays with confidence again! Could be the best cake I’ve ever done!” – Denise C
• “I made this cake three times in 30 days! We may have half of one! Lol. The biggest cake recipe Eva!” – Barry Payton