Although I'm not a big tea drinker, I love the ritual of afternoon tea. Working at home can be isolating, and inviting a friend for tea punctuates my work day, which begins very early in the morning and often ends in mid- to late-afternoon. With tea, you should serve something sweet: fruit is nice, but let's face it -- cake is better. This sour cream coffee cake contains a hint of apple, plus all of the warm autumn spices like cinnamon and ginger. Though I'm not a good spur-of-the-moment baker, I love to make a few of these easy coffee cakes when the mood strikes, and stash them in the freezer (hint: cut the cakes in half before freezing, so you can defrost just enough for a tea party). Instead of frosting the cake, serve it with a big dollop of whipped cream, or a scoop of vanilla ice cream. According to the calendar, autumn begins a week from today. Why not be prepared, with a cake in the freezer?