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Apple Cider Doughnuts

http://www.eatingwell.com/recipes/apple_cider_doughnuts.html

From EatingWell:  March/April 1995

These doughnut-shaped cakes are flavored with apple cider and glazed with maple syrup. If you do not have a mini Bundt pan, you can use a regular Bundt pan and make a coffee cake; bake it in a 375°F oven for 25 to 30 minutes.

1 dozen | Active Time: 30 minutes | Total Time: 55 minutes

Ingredients

Doughnuts

Maple Glaze

Preparation

  1. To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess.
  2. Whisk together flour, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside. Whisk together egg, brown sugar, apple butter, 1/3 cup maple syrup, cider, yogurt and oil in another bowl. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
  3. Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with cooking spray and sugar. Repeat with the remaining batter.
  4. To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl. Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the “doughnuts” in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.

Nutrition

Per serving : 291 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 18 mg Cholesterol; 61 g Carbohydrates; 3 g Protein; 1 g Fiber; 341 mg Sodium; 116 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 other carbohydrate, 1 fat