I found this coffee cake recipe on the back of Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix box, they call it the "Sock-it-To-Me Cake". The first time I made it was about 20 years ago. I don't know if it is still on the back of the boxes, but it is on their website with many other great recipes. I made a few slight changes, and I call it "Can't-stop-eating-coffee cake" because every time I make it I can't stop eating it! The tender and moist sour cream coffee cake with the sweet streusel filling and sweet glaze just melts in your mouth, the flavors are so comforting and addictive. I highly recommend you bake this to bring somewhere so that you are not left eating almost the whole cake by yourself.
Recipe
Streusel Filling
2 1/2 Tbsp cake mix
2 1/2 Tbsp brown sugar
2 1/2 tsp cinnamon
Cake
1 pkg Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix (minus the 2 1/2 Tbsp for the streusel)
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
Glaze
1 cup confectioners sugar
1/8 cup 2% or whole milk
Preheat oven to 375 degrees. Spray a large bundt pan with baking spray. Combine ingredients for streusel mix. For cake, in the bowl of a stand mixer fitted with a paddle, mix together the cake mix, eggs, sour cream, oil, water and sugar on medium for about 3 minutes, until smooth. Pour 2/3 of batter into pan. Sprinkle with the streusel, then pour remaining batter evenly over filling. Bake for 45-55 minutes or until toothpick comes out clean. Cool in pan then invert onto serving plate. Prepare glaze, and drizzle over cake. I make mini bundt cakes with this and adjust the cooking times.
http://duncanhines.com/recipes/cakes/dh/sock-it-to-me-cake/
Bundt set pan, med and large, or mini bundt pan, available here:
http://astore.amazon.com/rosscoubak-20/detail/B0045Y17JU
http://astore.amazon.com/rosscoubak-20/detail/B00004W4UX
Enjoy!
Thanks for linking your fabulous bundt cake! This definitely looks like an "I can't stop eating" kind of a cake;)The sour cream adds wonderful moistness:)
ReplyDeletethank you!!!
DeleteRosie, I wan to make this cake for my family this Christmas up at my Dad's hose, but he's up in the mountains at 4,000 feet... what should I do to make sure it works at high altitude?
ReplyDeleteOh my gosh, I do not have any experience with baking at high altitude, but I found this guide at King Arthur flour for converting recipes, hope this helps and thanks for your interest, let us know how it comes out!! http://www.kingarthurflour.com/recipe/high-altitude-baking.html
DeleteIt's in the oven right now :)))
ReplyDeleteHope you enjoy it Agnes :)!
DeleteWhy can't these recipes be pinned? Am I missing the pinterest link?
ReplyDeleteHi Wendy, thanks so much for your interest ~ I don't have a pin link on my blog, I have not learned how to do that yet, but I know other readers have pinned many of my recipes - there is a way from the pinterest board to enable you to pin from your own computer :)
DeleteUpdate ~ yay there is now PIN button under each recipe for you to pin to pinterest! There is also a print button to enable you to print each recipe :)
DeleteCan you add nuts to the streusel
ReplyDeleteThis is delicious. I added chopped up granny smith apple and walnuts to the streusel and it's even more wonderful!
ReplyDeleteHow long do you cook in mini pans?
ReplyDeletecan you use something else in place of the oil?
ReplyDeleteI am so making this cake asap. What size mini bundt pans can I use? Thanks for your help
ReplyDeleteCan I use a 9x5 bundt pan? Do I need to flour pan? Thank you for your help
ReplyDeleteCan I use a 6 inch mini burnt pan?
ReplyDelete