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. Source: EatingWell Magazine, Holiday Issue 1996

EatingWell Test Kitchen
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Ingredients

Doughnuts

Maple Glaze

Directions

  • To make doughnuts: Preheat oven to 400 degrees F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess.

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  • 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.

  • 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.

  • 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 Facts

291 calories; 4.2 g total fat; 0.4 g saturated fat; 16 mg cholesterol; 342 mg sodium. 108 mg potassium; 60.9 g carbohydrates; 1 g fiber; 42 g sugar; 3.2 g protein; 27 IU vitamin a iu; 64 mcg folate; 64 mg calcium; 1 mg iron; 12 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2017
I have been making these since the original recipe appeared in 1996 and they never ever fail to turn out wonderfully. This time because I'm getting older ( sigh ) and following some diet restrictions I made them gluten-free. I used gluten-free flour subbed melted coconut oil for the canola used coconut palm sugar instead of brown sugar and used apple pie spice instead of cinnamon. Absolutely delicious! I made them into 6 mini-cakes took about 18 minutes to bake. I also made a batch of not gluten free used all of the changes above except organic white whole wheat flour and my friends who had them raved. GREAT recipe. Took a nice photo very autumnal but can't figure out how to post it... Read More
Rating: 5 stars
10/04/2015
Great recipe I made these using half white whole wheat flour and half unbleached all-purpose flour. They were not quite as sweet but still tasted wonderful. A tablespoon of orange juice would have further reduced the strength of the whole wheat flour taste without adding orange flavor; however we liked it without. Next time I will try making the glaze with honey instead of powdered sugar. Pros: Easy to make Cons: Could be made a little healthier still Read More
Rating: 5 stars
10/30/2011
This recipe is great! It makes healthy cider doughnuts as good as or better than any you'll get at an orchard. I love it! Read More
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Rating: 5 stars
10/29/2011
I'm glad I found this recipe again. I made these years ago when the recipe first came out. These are very moist little cakes. I bought a mini bundt pan just for the recipe. The "doughnuts" are awesome with coffee. My kids love them and I can feel good about giving them these. Read More