Enjoy for an afternoon treat or more special occasions, this sour cream coffee cake is rich and moist with a sweet cinnamon streusel drizzled on top.
About Nina Simonds
Nina Simonds is a journalist who has lived, studied, and traveled throughout Southeast Asia. For the past 30 years, she has taught cooking classes across the United States and in mainland China. A former correspondent for Gourmet, she has also contributed to The New York Times, Cooking Light, and Health, among other publications. Simonds is the author of nearly a dozen books on Chinese cuisine and culture, including A Spoonful of Ginger, which won both the IACP Cookbook Award and a James Beard Foundation Award. She lives in Salem, MA.