A delicious dessert can leave a lasting impression on your guests. Candace Nelson, co-founder and pastry chef of Sprinkles Cupcakes in Beverly Hills, shares her tips on baking and serving spectacular sweets!
Sour cream keeps the cake rich and moist, and the thick layers of cinnamon and cocoa streusel are chock-full of walnuts. Baking this cake in a tube pan helps the thick batter to bake evenly. Use a butter knife or small offset spatula to swirl the streusel deep into the center of the cake. Wrap well and store up to three days. It also freezes excellently.
Our December issue features Oprah's Favorite Things—as well as your chance to win them all! You'll also find our easy holiday declutter plan, Dr. Oz's guide to sleeping better (starting tonight) and the ultimate holiday menu.