Ever since they were tots, this has been a go-to recipe my kids can't get enough of

If you're like me, every so often, you get this urge to bake something a little nostalgic, a bit of a throwback, if you will. Sock It To Me Cake is just that – it's a Southern classic that's been around since at least the 1970s, maybe even longer. With its rich, buttery base and hints of cinnamon and nuts, it's the comfort food of cake, perfect for family gatherings, potlucks, or when you just need to treat yourself to a slice of something special. Trust me, anyone who loves a slice of good, old-fashioned cake is going to ask for seconds (and the recipe).

This cake is delightfully rich on its own, but if you want to get all fancy, serve it up with a dollop of freshly whipped cream or even a scoop of vanilla ice cream – nothing beats that hot-and-cold combo. A side of fresh fruit, like raspberries or sliced peaches, also makes a refreshing contrast to the sweet, nutty cake.

Servings: 12 generous slices

Ingredients:

- 1 package of yellow cake mix (the kind that calls for oil, water, and eggs)
- 1 cup of sour cream
- 1/3 cup of vegetable oil
- 1/4 cup of granulated sugar
- 1/4 cup of water
- 4 large eggs
- 2 teaspoons of pure vanilla extract

For the swirl:
- 2 tablespoons of brown sugar
- 2 teaspoons of ground cinnamon
- 1 cup of chopped pecans (optional, but highly recommended)

For the glaze:
- 1 cup of powdered sugar
- 2 tablespoons of milk
- 1/2 teaspoon of vanilla extract

Directions:

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and generously grease a 10-inch Bundt pan.

2. In a large bowl, combine the cake mix, sour cream, oil, granulated sugar, water, eggs, and vanilla. Beat on medium speed with an electric mixer until smooth, which should take about 2 minutes.

3. Pour two-thirds of the batter into the Bundt pan.

4. Mix together the brown sugar, cinnamon, and chopped pecans in a small bowl. Sprinkle this mixture over the batter in the pan.

5. Top with the remaining batter, careful not to disturb the cinnamon layer too much, and smooth it out.

6. Bake for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean.

7. Allow the cake to cool in the pan for about 25 minutes, then invert it onto a serving plate and let it cool completely.

8. To make the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Variations & Tips:

- If you're not a fan of pecans, walnuts are an excellent substitute, or you can leave the nuts out altogether.
- Adding a touch of almond extract to either the batter or the glaze can give this cake an interesting twist.
- For a coffee-infused variation, sub out the water in the cake batter for strong brewed coffee – it'll deepen the flavor and give it a little kick.
- If the cake is browning too quickly in the oven but isn't set, cover the top with aluminum foil to prevent burning.
- Most importantly, don't rush the cooling process! Letting the cake cool completely before glazing ensures the glaze will set nicely and won’t just run off.

Remember, this cake is just as much about making memories as it is about the indulgent taste. So, tie that apron, get baking, and Sock It To 'em with flavor!