Sock It To Me Cake II: A Decadent Twist on a Classic
Sock It To Me Cake. The name alone conjures images of warm kitchens, comforting aromas, and a slice of pure, unadulterated joy. This classic cake, known for its moist texture, rich flavor, and distinctive cream cheese swirl, has been a beloved staple in homes for generations. But what if we dared to take this already incredible dessert to the next level? Enter Sock It To Me Cake II – a decadent reimagining that builds upon the original’s strengths while introducing exciting new flavors and textures. This isn’t just a cake; it’s an experience. Get ready to have your socks knocked clean off!
What Makes Sock It To Me Cake II Different?
While staying true to the core elements that make the original Sock It To Me Cake so irresistible, Sock It To Me Cake II incorporates several key enhancements:
* **Brown Butter Infusion:** The butter, a cornerstone of any good cake, is browned to nutty perfection, adding depth and complexity to the overall flavor profile. The subtle caramel notes elevate the cake from simply delicious to truly extraordinary.
* **Pecan Praline Swirl:** Instead of a plain cream cheese swirl, this version features a creamy, dreamy blend studded with crunchy, caramelized pecans. The praline adds a delightful textural contrast and a hint of Southern charm.
* **Bourbon Vanilla Glaze (Optional):** A simple glaze, infused with the warmth of bourbon and the sweetness of vanilla, adds a final flourish of flavor and moisture. This glaze is entirely optional, but highly recommended for those seeking the ultimate indulgence.
The Ultimate Sock It To Me Cake II Recipe
This recipe might seem a bit involved, but trust us, the results are well worth the effort. Each step is designed to maximize flavor and ensure a perfectly moist and delicious cake.
**Yields:** 12 servings
**Prep Time:** 30 minutes
**Cook Time:** 50-60 minutes
**Ingredients:**
**For the Cake:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, browned and cooled slightly
* 1 3/4 cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
**For the Pecan Praline Swirl:**
* 8 ounces cream cheese, softened
* 1/2 cup granulated sugar
* 1 large egg
* 1/2 teaspoon vanilla extract
* 1 cup pecan halves, toasted and coarsely chopped
* 2 tablespoons butter
* 2 tablespoons brown sugar
**For the Bourbon Vanilla Glaze (Optional):**
* 2 cups powdered sugar
* 3-4 tablespoons milk
* 1 tablespoon bourbon (or vanilla extract for a non-alcoholic version)
* 1/2 teaspoon vanilla extract
**Equipment:**
* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand or hand-held)
* Whisk
* Measuring cups and spoons
* Small saucepan
**Instructions:**
**Get Started:**
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This step is crucial to prevent the cake from sticking.
2. Toast the pecans: Spread pecan halves on a baking sheet and toast in the preheated oven for 5-7 minutes, or until fragrant and lightly golden. Watch them carefully to prevent burning. Let cool slightly, then coarsely chop.
**Make the Brown Butter:**
1. In a light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides, and the milk solids at the bottom of the pan turn golden brown. This process usually takes about 5-8 minutes. Remove from heat and let cool slightly.
2. Pour the browned butter into a heatproof bowl, being careful to leave the dark brown solids at the bottom of the pan. These solids can make the cake taste bitter.
**Prepare the Dry Ingredients:**
1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
**Make the Cake Batter:**
1. In a large mixing bowl, cream together the browned butter and granulated sugar until light and fluffy. This step is essential for creating a tender cake.
2. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
3. In a separate bowl, combine 1/2 cup of the flour mixture with the pecan halves. This will prevent the pecans from sinking to the bottom of the cake during baking.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix, as this can result in a tough cake.
**Prepare the Pecan Praline:**
1. In a small saucepan, melt 2 tablespoons of butter and 2 tablespoons of brown sugar over medium heat. Stir constantly until the sugar is dissolved and the mixture is smooth.
2. Remove from heat and immediately stir in the toasted pecans and the 1/2 cup of flour that was combined with pecans in the previous step. Make sure the pecans are evenly coated with the praline mixture. Set aside.
**Make the Cream Cheese Swirl:**
1. In a medium mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy. A stand mixer or hand mixer works best for this.
2. Beat in the egg and vanilla extract until just combined. Be careful not to overmix, as this can cause the swirl to become runny.
**Assemble the Cake:**
1. Pour half of the cake batter into the prepared baking pan. Spread evenly.
2. Spoon the cream cheese swirl mixture over the cake batter. Gently spread it out, but don’t worry about completely covering the batter.
3. Evenly distribute the pecan praline mixture over the cream cheese swirl.
4. Pour the remaining cake batter over the cream cheese swirl and pecan praline mixture. Spread evenly.
5. Use a knife or skewer to swirl the cream cheese mixture and pecan praline into the cake batter. Be careful not to over-swirl, as this can muddy the colors.
**Bake the Cake:**
1. Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
2. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
**Make the Bourbon Vanilla Glaze (Optional):**
1. In a medium bowl, whisk together the powdered sugar, milk, bourbon (or vanilla extract), and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. The glaze should be pourable but not too thin.
2. Once the cake is completely cooled, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
**Tips for Success:**
* **Use room temperature ingredients:** Room temperature butter, eggs, and cream cheese will incorporate more easily and create a smoother batter.
* **Don’t overmix:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Brown the butter carefully:** Keep a close eye on the butter while browning it, as it can burn easily. The butter is ready when the milk solids at the bottom of the pan turn golden brown and the butter has a nutty aroma.
* **Toast the pecans:** Toasting the pecans enhances their flavor and adds a delightful crunch.
* **Let the cake cool completely:** This is essential for preventing the glaze from melting and running off the cake.
**Variations and Additions:**
* **Chocolate Chips:** Add 1 cup of chocolate chips to the cake batter for a chocolatey twist.
* **Cinnamon:** Add 1 teaspoon of cinnamon to the dry ingredients for a warm and spicy flavor.
* **Nutmeg:** Add 1/4 teaspoon of nutmeg to the dry ingredients for a hint of holiday spice.
* **Citrus Zest:** Add the zest of one lemon or orange to the cake batter for a bright and refreshing flavor.
* **Different Nuts:** Substitute walnuts, almonds, or macadamia nuts for the pecans.
**Serving Suggestions:**
* Serve the cake warm or at room temperature.
* Pair it with a scoop of vanilla ice cream or whipped cream.
* Enjoy it with a cup of coffee or tea.
**Storage Instructions:**
* Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
* You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil.
Why This Recipe Works
This recipe is designed to maximize both flavor and texture. The browned butter adds a deep, nutty richness that elevates the cake beyond the ordinary. The pecan praline swirl provides a delightful contrast of creamy and crunchy elements, while the optional bourbon vanilla glaze adds a final touch of sweetness and moisture. By carefully following the instructions and using high-quality ingredients, you can create a Sock It To Me Cake II that will impress your friends and family and become a new family favorite.
Troubleshooting
* **Cake is dry:** Overbaking is the most common cause of dry cake. Be sure to check the cake for doneness using a wooden skewer. If the skewer comes out clean with just a few moist crumbs attached, the cake is done. Another possible cause is using too much flour. Measure the flour carefully, using a kitchen scale for best results.
* **Cake is sinking in the middle:** This can be caused by several factors, including underbaking, using too much leavening, or opening the oven door too frequently during baking. Make sure the cake is fully baked before removing it from the oven. Also, avoid opening the oven door unnecessarily.
* **Cake is sticking to the pan:** Grease and flour the baking pan thoroughly to prevent sticking. You can also use parchment paper to line the bottom of the pan.
* **Cream cheese swirl is runny:** Be careful not to overmix the cream cheese swirl, as this can cause it to become runny. Mix until just combined.
Sock It To Me Cake II: A Legacy Reimagined
Sock It To Me Cake II isn’t just a recipe; it’s a tribute to a classic, reimagined for the modern palate. It’s a celebration of flavor, texture, and the simple joy of sharing a delicious dessert with loved ones. So, gather your ingredients, preheat your oven, and prepare to experience a cake that will truly knock your socks off!