Saturday, I was sucked into a You Tube vortex.
It’s okay. You don’t need to save me. Clearly, I survived.
But, seriously, does this happen to anyone else? I get some song from my formative years stuck in my head, and I go to You Tube to relive those moments parked in front of the TV watching TRL drinking Diet Cokes and eating Bugles.
I started with Better Than Ezra. Then the Smashing Pumpkins. Gin Blossoms. Courtney Love. Foo Fighters. Beck. Red Hot Chili Peppers. Hours literally passed while I rocked out, sometimes solo, sometimes with Mr. Nate. Disarrono on the rocks may have played a part in this ultimate time waster.
Yesterday, I made Shutterbean’s Sour Cream Coffee Cake to accompany the second non-Easter, Easter dinner I’ve had this year. This cake has nothing to do with 90s alternative rock. It has everything to do with nostalgia.
I grew up eating lots of coffee cake (it was the fall-back dessert in my household, and not a soul complained). This coffee cake is the “Best Of” remix of those childhood confections. It has the requisite moist crumb, the cinnamon notes, the buttery awesomeness. It also has a vanilla wash. And a maple, vanilla, sugar glaze. It smells like a Belgian waffle and a shortstack of pancakes. Booyah.
If you, too, crave moments from your past, I recommend you make this cake. If you want to completely forget about the past, I still think you should make this. Because coffee cake is timeless. Just like 90s alternative rock and Bugles.
