Over the years, veteran cookbook author Yvonne Ruperti realized that when she created desserts at home, she often condensed steps in a recipe to make baking easier and to avoid washing unnecessary bowls and equipment. Her latest book, One Bowl Baking
, is all about streamlining the process—as seen in this coffee cake recipe. Sour cream keeps it rich and moist, and baking the thick batter in an angel food cake pan helps the cake cook evenly.
Get the recipe: Sour Cream Coffee Cake with Walnut Streusel