Description
Inspired by the beloved Southern classic, this moist, cinnamon-swirled cake is a nostalgic treat that’s perfect for brunch, holidays, or just a quiet coffee moment. Use store-bought Cafe Valley Sock It To Me Cake for a shortcut, or try the from-scratch version below.
Ingredients
Scale
- 1 box yellow cake mix
- ¾ cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 4 large eggs
- 2 teaspoons vanilla extract
- For the cinnamon swirl:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ cup chopped pecans (optional)
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a small bowl, mix brown sugar, cinnamon, and pecans. Set aside.
- In a large bowl, beat cake mix, sour cream, oil, water, eggs, and vanilla until smooth (about 2 minutes).
- Pour half the batter into prepared pan. Sprinkle with cinnamon mixture. Pour remaining batter over the top and smooth.
- Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- In a separate bowl, whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled cake.
Notes
Inspired by the beloved Southern classic, this moist, cinnamon-swirled cake is a nostalgic treat that’s perfect for brunch, holidays, or just a quiet coffee moment. Use store-bought Cafe Valley Sock It To Me Cake for a shortcut, or try the from-scratch version below.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 375Kcal
- Sugar: 29g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg