We had friends for brunch on Saturday. Not in the Hannibal Lechter sense. They had a baby recently and they hadn't seen our house that we moved to in November. After trying for weeks to marry up our schedules and find a time that we could actually spend a couple hours together, we made a brunch date for Saturday. I planned a menu of potato frittata (which I prefer to call tortilla espanola), grilled asparagus, chicken breakfast link sausages, fresh fruit salad and these puffy, chewy custard buns from the Chinese bakery, mimosas and coffee. The day I went to the grocery for provisions, the asparagus was a bit wanting so I decided to make a spinach salad instead. Then I decided I would add a sour cream cake, the handwritten recipe for which I had discovered recently among my grandmother's recipe cards. I liked the name of it particularly: "Sock It To Me Cake" which is better than "Sour Cream Pound Cake."
Friday night, I made the cake so it would have plenty of time to cool before glazing. My grandmother's recipe card said cooking time of 45-55 minutes in a preheated 375 degree oven. After 45 minutes exactly, I pulled the cake out and it was, shall we say, mahogany on top -- in other words, kinda burned. I let it cool a bit and flipped it out and cut myself a piece to see if it would be serviceable for the next day's dessert. Turns out it was super light and fluffy and yummy, slightly crumby and dry from the over cooking but not burnt tasting, and I thought once the glaze was on, it would be fine, especially with coffee. I went to sleep thinking about how my grandmother's recipes come through every time. She really delivers when it comes to food.
Saturday was so much fun. We had plenty to talk about, did the house and yard tour, got all caught up on each others' news and the baby was adorable and quiet for the most part. We made it through a bottle of bubbly and oj with the frittata and everything else. Now it was time for cake, which I served with sliced fresh strawberries and homemade whipped cream and coffee. Not dry at all, not burnt tasting at all. Just about perfect if I do say so myself. Pretty much irresistable evidenced by the fact that by Monday evening, there was no evidence of it left anywhere!
I was at the grocery yesterday picking up some fresh veggies for dinner and thought I would get a boxed cake mix to make that Sock It To Me Cake again soon since it was so good and disappeared so fast. Oh, to my happy surprise the boxed cake mixes were on sale -- I bought TWO. Happiness is buying two boxes of cake mix on sale.
Get home, unload the groceries, putting away the boxes of cake mix and lo and behold on the freakin' side of the cake box is the recipe for my grandmother's Sock It To Me Cake. My "Real Find" of the recipe card written in my grandmother's graceful hand came from the side of a Duncan Hines box. The discovery of this is a disappointment but won't stop me from making it again (especially since I have TWO boxes of cake mix).
Sock It To Me Cake (aka Sour Cream Pound Cake) - as written on my grandmother's recipe card, not the side of the box!
1 box Duncan Hines Golden Butter cake mix
1 8-oz container sour cream
1/2 C Crisco brand vegetable oil (other brands make the cake fall!)
1/4 C sugar
1/4 C water
1 C chopped pecans (I used walnuts)
2 Tbsp brown sugar
2 tsp cinnamon
2 Tbsp milk
1 C confectioners sugar
Preheat oven to 375 degrees. Blend cake mix, sour cream, oil,
sugar, water and eggs (one at a time). Beat at high speed for 2 minutes (important for lightness). Pour 2/3 of the batter in a greased and floured Bundt pan.
Combine filling ingredients and sprinkle over the batter in the pan. Spread remaining batter evenly over the filling mixture. Bake at 375 for 45 to 55 minutes, until cake springs back when touched lightly.
Cool right side up for about 25 minutes, then remove from pan. Prepare glaze and pour over cooled cake.