Opens in new window
Lug Nut Coffeecakes
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
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
Nutritional information
Amount per serving
Calories140
Calories from Fat60
Total Fat7g
Saturated Fat1g
Trans Fat0g
Cholesterol20mg
Sodium50mg
Total Carbs18g
Dietary Fiber0g
Sugars11g
Protein2g
Calcium0%
Iron2%
Vitamin C0%
Vitamin A0%
Method
- 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.