You know your cooking is good when you’re confident enough to share it with coworkers and, even more confident when it’s with business associates. Where yesterday one of our vendors brought us a pan of her what would turn out to be the most INCREDIBLE home-baked Coffee Cake in the WORLD! Pretty much your basic Cinammon-glazed Coffee Cake, kicked up NOTCHES beyond mankind (in Emeril’s famous words).
I mean, WOW! This was like one of the GREATEST cakes of any kind I’ve ever eaten, and I so do NOT like cake, personally preferring pie. In fact, whenever my birthday comes around, if someone says they’re bringing cake, I tell them, no, I want PIE.
This Coffee Cake had that crumbly, slight crunch from the caramelized sugar and glaze streusel topping, along with a slight toffee “thang” goin’ on, tasting super “cinnamon-ee” (don’t you love those words lol), with just the right level of sweetness, yet not being overbearing. There were no “bells ‘n whistles” such as nuts or dried fruits in it, as it didn’t need it.
However, what really took it to the next level was the super moist and RICH tasting “meat” of the cake, which is usually the last part of the cake I want to eat, typically getting tossed or fed to the birds. Dare I say, this one tasted like “cream cake” that happened to have cinnamon on it. There was essentially something “fatty” about it in a good – no, make that OMG! way, that I couldn’t put a finger on.
While I now know what it is, let’s see if YOU can figure out or guess what exactly is the secret ingredient to this absolutely STELLAR Coffee Cake? I helped out a little by saying how rich, moist and “creamy” it is, but the secret ingredient is quite unusual for this application, at least as far as I’m aware of. Good luck!
P.S. With Halloween a day away, time for a spooky story. And this one’s a true story that happened here.
Several years ago, a friend of my coworker was driving home from work on the H3 freeway, Moanalua bound, about 9pm at night, when she got pulled over in her SUV by a police officer.
Not speeding or doing anything wrong, she asked what was the problem, and the officer told her, “Mam, you need to have your children strapped into their car seat at all times while driving.” To which she immediately responded, “Officer, I don’t have any children.” He insisted, “Mam, there were 3 infant children – 2 boys and 1 girl – waving at me from from your back window, appearing to be jumping and playing around in the rear compartment area of your vehicle.”
She then protested, “Well, you can search my vehicle if you want, I DON’T have children.” She then got out and opened all doors and back hatch, revealing she indeed had no children. The officer had a stone cold look on his face upon this revelation, leaving her to go on her way.
The next day, upon getting into her car to head back to work, she noticed there were children’s hand prints all over the inside of the rear windows of her SUV.
Chicken skin!
Iolani Palace, July 11, 8:17pm
On a more recent note, I don’t have that “6th sense” (ability to see ghosts), but I swear I experienced “something” several months ago at Iolani Palace.
What happened was, I was on a night time walk (solo), getting my exercise, when I stopped by Iolani Palace, as it’s not very often I’m in that area at night. This was about 9pm, where there were a few other people sitting in the grass area in front talking story. The gates close at 10:30pm IIRC. Other than a few lights in the immediately parking lot area, most of Iolani Palace grounds are barely lit at night. I’m not sure if it was the darkness that compounded this feeling, but as I got closer to the palace’ main entrance staircase, there was “something” that was telling me to stay away.
There was like this spiritual “energy” that put up this invisible “force field”, like a spiritual barricade if you will, that was telling me “Kapu”, or “Keep Out”. I mean, every time I attempted to advance closer to the staircase, this “force field” would almost burn me up, where PHYSICALLY I felt this magnetically-charged heat in my body. It was SUPER, SUPER STRANGE.
Iolani Palace, July 11, 8:18pm
When I stood back and looked at the windows of the palace, I swear there was someone or some people in there watching me. Perhaps security? Or “someone” else? I don’t know.
Could have been psychological, but it seemed very, VERY real to me. Enough where I immediately got on my cellphone after leaving the Palace grounds telling people what I just experienced. Willies!
That was the ONLY “supernatural” encounter I’ve ever experienced in my life, other than the infamous “black moth” who comes to “visit” whenever a loved one has passed.
Speaking of Obake (Japanese for “ghost”), our Administrative Assistant Diner JM (Japanese herself) this year did the water well ghost girl from the Japanese original horror film classic Ringu, which was later remade in the US as The Ring…
Yeah, the lights are too bright, but hey, this is an office, not a haunted house. Or is it? Haunted that is. lol Oh, and this here “Ringu Obake Girl” idea was super last minute, where she didn’t even have time to fray-out the white dress and make it look worn and torn. Will do for future use!
I was Andre Agassi this year for our office Halloween costume contest. Will post photos of myself later. Gotta’ grow out a “goatie” more to make the match more resembling.
Is it sour cream?
Nope. Great first guess, and my second one.
My guess will officially be…pudding. Things that went through my mind include Coffee Mate creamer (lol!) and yogurt.
Excellent guesses. But, nope.
Looks like tsubashi or koshi an (adzuki beans)
Please take out the haole “d” LOL Never in my life have I spelled it with a “d” so I don’t know why I did it today
While it may look like there’s azuki beans in it (pardon your “Haole-fied” spelling), no beans. Just sugar and cinnamon, along with that so-far elusive “secret ingrediment”.
bisquick or cake mix???
Again, excellent guesses, but nope!
your ‘black moth’ experience is for real. i, along with other members of my family, have had many visits, over the years; from way back in the 60′s. not just when anyone passes, but also, when good things happen, to let you know that someone’s looking out over you. i can go back and tell you, almost, all the times me and my family have experienced these times. i’ve followed your site for some time & enjoy it very much! mahalo nui!
Dennis,
Your comment is DEEP. I’ll reply to you further later.
Mayo
MAYONNAISE IS THE CORRECT ANSWER!
Souza-san (and no, we’re not related, in case any of you folks are wondering), how did you figure it out? However the case, VERY IMPRESSED!
But, yeah, the Mayonnaise (essentially oil and eggs) added this DEEP, RICH, SUPER CREAMY, almost Ice Cream-like flavor and texture profile to this “Mouthgasmic” Coffee Cake. So, so ONO!
Pomai:
I was just thinking that! It reminded of a chocolate cake recipe my aunties used to make in the 60′s. They called “mayonaise cake”, and it was awesome! It was even better than the “dobash” cake that you could get at Leonard’s or King’s Bakery! Dang it, now I gotta get the recipe from my auntie!
Keith (and everyone else who might ask),
I’ll see if I can get the recipe from that vendor for this “MayoCrazy Tasty” Coffee Cake. So worth the added calories, saturated fat, cholesterol and sodium. LOL!
When I was in Vegas I was looking at a few cake recipies znd mayo kept coming up in them. I never made one but the way you decribed it was about the same way other people had.
As pointed out earlier, if you think about it, mayonnaise is essentially eggs infused with oil. Which is not far off a basic cake recipe that uses eggs and butter. Yet I think the added mayonnaise being in the state it’s in, keeps its composure better during the baking process, along with of course the added richness of what it is. At least that’s my guess in how it’s working here.
Mayo is an excellent cooking agent. For perfect baked chickens or perfect looking turkey rub the entire bird with a mayo glaze. will even brown under cover.
Pat,
Turkey with a mayo’ glaze, ay? Damned. Just damned. lol
Just try it. lol. Maybe you can practice on a Cornish game hen.
I wouldn’t have guessed mayonnaise. That’s amazing! Please try and get the recipe!
Renee,
I’m working on it. Still awaiting an eMail reply.
I sure hope you can get the recipe…my mouth is watering in anticipation! lol
A friend of mine also used to make a chocolate cake with mayonnaise. I was grossed out when I first heard about it, but she said mayo was eggs and oil, both common cake ingredients. It was good though, and moist. But chocolate can cover a lot of subtleties. I bet in a white cake, like the coffee cake, the qualities it might add would really come to the fore.
I hope you can get the recipe!
Debbie-chan,
I totally hear you on the chocolate covering up the subtleties. Which has me thinking a little mayo’ might also add some punch to one of them new Aloha Tofu Mousse dessert cups. I’ll ring Paul up on that suggestion for sure!
But wait a minute… aren’t I supposed to be on a “diet” right now? LOL!!!
I would LOVE to have the recipe for this cinnamon-y coffee cake! Mayonnaise, eh? I’m intrigued!
Lois,
“Cinnamon-y”…. “Mayonnaise-y”… “Sugar-y”… “Best-est-est-y”…. he he he ha ha HA HA HA!!!!
Mayo was my first thought. I’ve seen lots of recipes with it. I hate mayo, even the smell, so I wonder if I’ve ever had mayo cake without knowing it and enjoyed it.
h,
EXCELLENT thought on the subject at hand. Imagine an ingredient you completely DESPISE in and of itself, being a key ingredient in a dish you absolutely LOVE. Like, oh, say Anchovies, which are one of several key ingredients in Lea & Perrins Worcestershire sauce, commonly used for (clam) dips and many other classic American dishes. The irony!
Exactly!! I actually felt that way about anchovies till I made peace with them when I finally decided to admit to myself that I enjoyed Caesar salad. So now I’ve stopped avoiding them. Funny how that works. I still don’t know if the same would apply for me and mayo via mayo cake. Maybe I need someone to secretly bake me one. Though that’s kind of like planning your own surprise party!!
h,
Contrary to the original, IMO, a REAL table-side Caesar salad is made using whole anchovies fillets, made into a paste in the wooden mixing bowl right there at the table.
I’ve seen several “shortcut” variations of table-side Caesar Salad: 1.) They have the anchovies already made into a paste before the ingredients are brought to the table; 2.) They substitute whole anchovies altogether, using Worcestershire sauce (like the original); and 3.) They don’t use either anchovies OR Worcestershire sauce. WTH!!!!!!
But I do understand your aversion to Mayo’, as there is an inherent “eggy rawness” about it, and doesn’t smell very appealing (to me anyway) in and of itself. I mean, while subtle, at least butter SMELLS good! lol
I remember Sam Choy calling Mayo’ “Cowboy Gravy” on his cooking show. And something about former Honolulu Advertiser & Star Bulletin columnist Charles Memminger not approving of him using it for obvious health reasons.
Speaking of which, have any of you ever tried the Japanese Mayo’ by the brand KEWPIE? It comes in a squeeze bottle. Somewhat tangy, rich, and uniquely oishii! I believe all them “Dragon” and “Spider” Sushi rolls were inspired by this stuff, not to mention the ever-popular Spicy Ahi Sushi Roll.
I have never had the nerve to try Kewpie mayo. First saw it is Shirokiya when it had the dry groceries in the lower level I think that has been 20 years now. Soft container, ewww.
I like Kewpie. It’s a little more eggy (is that a word?) than most brands and not as salty. I rarely buy it tho. Expensive so I save it for special things. I cannot stand Miracle Whip. Blech. Best foods or as they call it east of the rockies Hellman’s pretty much does it for me. However Hienz recently is available here in Hawaii and I think I like it over Best Foods.
Pat,
Yet you have the nerve to try a Mayo’ glazed Turkey. Go figure! lol
Hey, while we’re on this Mayo’ tangent, another great application of the stuff is in making the TASTIEST steamed fish!
Take a whole cleaned-out fish such as Moi, Uhu, Opakapaka, or something cheaper/smaller than that, score it (cross-hatch cuts deep within skin and fillet section), season with salt ‘n pep’ (or togarashi), and load/smother/coat with a generous helping of Mayonnaise, ginger, garlic, green onions, and whatever other “bells ‘n whistles” you can think of over a sheet of tin foil. Oh like say Lup Cheong, Shiitake Mushrooms, etc,. That kinda’ stuff. Use your “best judgement” on quantity of each ingredient, as this one’s really tough to mess up. Wrap that baby in the foil, throw it on the grill or in a pan or wok with water or white wine and cover, steam-cook in its foil packet for about 15-30 minutes on high heat and bam!
Oishii, easy, super tasty, super moist steamed fish eats, right there, thanks in great part to the mayo’!
See. That is what I am talking about. Now give it a try on a game hen or something. You can take a photo it will look so pretty.
Pomai-san… never thought about mayo as an ingredient for baking a cake… anxiously waiting for the recipe so I can try it out on my ‘Kwaj East’ – ahem, Huntsville – co-workers!
Thank you Pomai!
Pat, your right! I use mayo when I make bake Chicken, I always spread some mayo on top the the breaded chicken and bake as usual…Crispy on the outside moist on the inside “ONO!” Sound like a great idea for roast Turkey!
Simon Kau Kau,
That said, now I’m curious how Tonkatsu would taste if mayonnaise were used instead of a simple egg wash. Dip pork cutlet in flour, then slather (and I mean “geeve” ‘em!) with mayo’, then smother with panko, deep fry, drain and serve with Bull Dog or Ikari Tonkatsu sauce on bed of sliced cabbage. Rice, miso soup and tsukemono on the side of course.
Damned. If it weren’t for my “diet” (cough-cough), I’d so blog that right now! But nope. I’m on the verge of hitting 175 lbs, and this “Mayo’ Madness”, as much as I LOVE talking about it, ain’t gonna’ get in my way!
lol I’ll do it monday at school and let you know how it turns out. Seriously. The cafeteria is closed on mondays. We prep for the week on mondays. I also use bulldog.. I got turn on to it by your blog and found an asian market in Hilo that carries it. Student get to get the leftover food from the previos week for free on monday and it’s usually kinda dried out so I was gonna make vina dosh for a change of pace. Hell I’ll make both.
Ed,
Not that a photo would truly reveal how DELICIOUS it likely will turn out, but when you make it, PLEASE take pics of your “Mayo Madness Tonkatsu” experiment with your cellphone and eMail them to me, please!
You mentioned that Heinz brand Mayonnaise, saying you like it better than Best Foods. I was really curious about it, as it was fairly cheap as well. Best Foods is so overpriced nowadays, unless you get it with a coupon discount at Costco.
On it. I gotta but a new camera anyway. My old canon is acting up oh the days of the 3.1 mega pixel. lol It has become like an old pair of bibadiez. Full of holes, elastic band all worn out but so comfortable. lol I’ll look at some reviews.
No load on the drop in deep oil tomorrow but it will be this week. And a got a new compact digital camera at walmart. Damn… these things have come a long way
Souza-san,
With your purchase in mind, I was just in Costco Iwilei today, where they were selling discount, “fully-loaded” compact cameras by Nikon, Canon, Panasonic and Sony for all under $200. Personally, if I were in the market again, amongst the photography enthusiasts features, I’d look for a camera that easily connects through Wifi, which the Panasonic was the only one sporting that option under $200.
Then again, I’m looking at upgrading my current phone with the Samsung Galaxy Note II. Can’t wait to get it!
Did you get the coffee cake recipe?
Renee, still awaiting an eMail reply. Plus, on top of that, we’re really backed-up at the office. But don’t worry, I haven’t forgot about it!
Just got word today through my contact that the recipe for this absolutely AMAZING mayonnaise-infused Streusel-topped Coffee Cake is a highly-kept secret, so NO-GO for sharing publicly, which I totally understand.
As you know, baking is a SCIENCE, where you can’t “play doctor” too much with ingredients and quantities. That said, I found this recipe for PUMPKIN COFFEE CAKE, where the blog author notes “Nothing is more delicious than a rich, moist cake with a cup of coffee as a late-morning snack or an afternoon pick-me-up. Our chefs dreamed up this easy version of the traditional coffee cake using mayonnaise in place of butter or shortening”, being an equal quantity of Mayo’ for butter. Specifically, 1/2-cup Mayonnaise for 1 stick of butter.”
I couldn’t bake a cake, brownie or cookie without a recipe to SAVE MY LIFE.
So here’s what sounds and looks like an excellent reference to a Mayonnaise-substituted Coffee Cake (get your jogging shoes ready, ’cause you’ll need it after this one!)…
Food for Thought
Creamy Pumpkin Coffee Cake
http://www.BiltmoreInspirations.com
Yield: 12–15 servings
Cake
• 1 box Harvest Pumpkin Bread Mix
• 1 cup water
• 1 egg, beaten
• ½ cup mayonnaise
Filling
• 8 ounces cream cheese, softened
• 1 egg
• 1 tablespoon sugar
Topping
• ¾ cup flaked coconut
• ½ cup chopped pecans
• ¼ cup packed brown sugar
• ¼ teaspoon ground cinnamon
Directions
1. Preheat oven to 350°. Grease a 13-inch x 9-inch baking dish.
2. In a large bowl, mix together bread mix, water, egg, and mayonnaise. Pour into greased pan.
3. In a small bowl, beat together cream cheese, egg, and sugar. Drop by tablespoonfuls over batter; cut through batter with a knife to swirl.
Combine topping ingredients; sprinkle over top. Bake for 35–40 minutes or until toothpick inserted in center comes out clean.