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SOCK IT TO ME CAKE *****

Sock-It-To-Me Cake
2/2009

This cake can also be baked in a 12-cup nonstick tube pan. Using baking spray (a combination of vegetable oil and flour) is the best way to ensure a perfect release from the pan.

Serves 12

Streusel
2 tablespoons all-purpose flour
2 tablespoons unsalted butter , melted and cooled slightly
1/4 cup packed light brown sugar
2 teaspoons ground cinnamon
3/4 cup pecans , toasted

Cake
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 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
1 1/4 cups confectioners’ sugar
1 1/2 tablespoons milk , whole or low-fat
1 teaspoon vanilla extract

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

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

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

4. GLAZE While cake is cooling, whisk confectioners’ sugar, milk, and vanilla in bowl until smooth. Turn out cake onto rack set inside rimmed baking sheet. Pour glaze over warm cake. Cool completely, at least 2 hours. Serve. (Cake can be stored at room temperature, covered in plastic wrap, for 2 days.)

STEP BY STEP: Sock-It-To-Me Cake without a Food Processor
America’s Test Kitchen

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value a

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