But I’ve been threatening my son about this post and it’s time.
I have this son. He’s 14 and at that age where I’m not allowed to talk about him.
So I respect his wishes and I don’t.
But he has this terrible habit of taking his socks off, wherever he may be, and just leaving them.
Under the kitchen table,
But in this teen age man cave, the socks, his socks, seem to have their own thing going on.
They group up in the corner,
And he probably owns 50 pairs of socks, so he can go a while before he has to go round them all up.
It always amazes me where I find his socks.
I’ve given up on threatening him about picking them up, as a mama, you gotta pick your battles and they aren’t in the living room or in my room so I’ve got bigger battles to win, he can have his socks.
But I used to threaten to make him eat his socks (back before I gave up the battle.)
So I went in search of a “Sock Cake” well if you can believe it, there was not one single “sock cake” on the internet. The closest I could come was a Sock-it-to-me Cake.
So since I can’t really feed my son his socks, I’ve started making this cake. He knows what it means.
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Cinnamon Streusel Cake
adapted from McCormick
Cinnamon Streusel Cake
- 1 cup flour
- 1 cup firmly packed brown sugar
- 1 tablespoon cinnamon
- 1/2 cup cold butter, cut into chunks
- 1 cup chopped pecans
for the Cake
- 2/3 cup butter, softened
- 2 cups granulated sugar
- 2/3 cup sour cream
- 4 eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 1/4 teaspoon baking soda
- 1 1/2 cups confectioners sugar, sifted
- 2 tablespoons water
- 1/2 teaspoon vanilla
- Combine streusel ingredients in a medium bowl using a pastry blender or 2 knives, blend together until well combined. Set aside.
- In a large mixing bowl, combine softened butter, sugar and sour cream. Blend until smooth and creamy. Add eggs, one at a time, mixing after each addition. Add, vanilla, stir again.
- Sift flour and baking soda together then gradually add to batter.
- Place about 1/2 of the streusel topping in the bottom of the pan of a well greased and floured bundt pan.
- Pour about 1/2 of your batter over the streusel. Place the rest of the streusel over the layer of batter and then finish off with the remaining batter.
- Bake for about 1 hour in a preheated 325 degree oven. Test for doneness using a toothpick.
- Let cake rest for 20 minutes before inverting onto a plate.
- Combine glaze ingredients, stirring until smooth, drizzle over warm cake.
recipe source ChocolateChocolateandmore.com
And the socks?
Since I’ve made this cake again, they’ll probably find their way to the laundry room.
Want some more cake?
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