Sock-it-to-Me Bundt Cake

I love talking recipes with my Grandma. She is a warm-hearted Southern woman who loves to feed her family. She has taught me the importance of the family table and how to always be a gracious hostess. Always on the hunt for new recipes, she hangs clippings of recipes to try on the side of her fridge. But my personal favorite recipes to chat with her about are the oldies, the classics, the recipe books from her church in Tennessee from the ‘60s. They’re yellowed and fading and have bits of dried food on them. These are the recipes she doesn’t really need, because she knows them by heart. 

One of our family favorite desserts is her Sock-it-to-Me Bundt Cake. It is a great dessert with a cup of coffee or even as a sweet breakfast cake. My grandma has made it for as long as I can remember, and I’m thrilled to share the recipe with you today. 

First, start by grabbing a box of Betty Crocker Butter Recipe Yellow cake mix. The delicious buttery flavor of this mix is crucial to this recipe.

Then, grease and flour a fluted tube pan. This is an important step to ensure your cake comes cleanly out of the pan.

Next, mix together the cake mix, eggs, butter flavoring, oil, sugar and sour cream. (Find all the recipe details below!) Pour half of the mixed batter into the pan.

Mix together the brown sugar and cinnamon and sprinkle that over the batter in the pan.

Pour the rest of the batter on top of the cinnamon sugar mixture.

Bake in a 325 degree oven for 55 to 60 minutes. Cool in the pan for five minutes. Then use a knife to loosen around the sides and center to ensure it comes out of the pan cleanly. Flip the pan over and cool on rack. 

This cake tastes most amazing after it cools and sits for a while. The flavors blend together and the taste is a comforting reminder of family, home and time at the kitchen table.