Lug Nut Coffeecakes Serves: 24 mini-coffee cakes
Prep Time: 15 min
Cook Time: 25 min
Stand Time 5 min

Nutritional Information

Serving Size 1 cake
Amount per Serving
Calories 140
Calories from Fat 60
Total Fat 7 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 50 mg
Total Carbs 18 g
Dietary Fiber 0 g
Sugars 11 g
Protein 2 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 2 %

Lug Nut Coffeecakes

A Racing Fan Favorite

Ingredients

  • 1 1/2 cups all-purpose flour, divided
  • 1 1/3 cups sugar, divided
  • 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
  • 1/2 cup chopped walnuts
  • 1/4 tsp. ground cinnamon
  • 2 eggs
  • 1/2 tsp. vanilla extract

Directions

  1. Preheat oven to 350°. Spray cups and tos of 24-cup mini-muffin pan with nonstick cooking spray; set aside.
  2. Combine 1/2 cup flour, 1/3 cup sugar, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, walnuts and cinnamon in medium bowl with fork. Gently squeeze mixture with fingers to form crumbs; set aside.
  3. Beat remaining 1 cup sugar with eggs in large bowl with wire whisk. Whisk in remaining 1/2 cup Mayonnaise and vanilla. Whisk in remaining 1 cup flour just until combined. Evenly pour into prepared pan, then evenly sprinkle with crumbs.
  4. Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes in pan. Remove coffeecakes to wire rack and cool completely. Sprinkle, if desired, with confectioners sugar before serving.

Advanced Recipe Search