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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary

55 mins


Maple Glaze


Instructions Checklist
  • 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.

  • 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; protein 3.2g; carbohydrates 60.9g; dietary fiber 1g; sugars 42.1g; fat 4.2g; saturated fat 0.4g; cholesterol 15.6mg; vitamin a iu 27.2IU; vitamin c 0.2mg; folate 63.7mcg; calcium 63.6mg; iron 1.2mg; magnesium 11.5mg; potassium 107.7mg; sodium 341.9mg; thiamin 0.2mg.

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
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
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
Rating: 5 stars
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
Rating: 5 stars
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