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Apple Cider Doughnuts
Apple Cider Doughnuts
3 Reviews
From: EatingWell Magazine, Holiday Issue 1996
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.
- By: EatingWell Test Kitchen
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- Doughnuts
- Approximately 3 tablespoons granulated sugar for preparing pans
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 large egg, lightly beaten
- ⅔ cup packed brown sugar
- ½ cup apple butter
- ⅓ cup pure maple syrup
- ⅓ cup apple cider
- ⅓ cup nonfat plain yogurt
- 3 tablespoons canola oil
- Maple Glaze
- 1¼ cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- ¼- ⅓ cup pure maple syrup
Preparation
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Active
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Ready In
- 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.
- Whisk together flour, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside. Whisk together egg, brown sugar, apple butter, ⅓ 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.
- Per serving: 291 calories; 4 g fat(0 g sat); 1 g fiber; 61 g carbohydrates; 3 g protein; 64 mcg folate; 16 mg cholesterol; 42 g sugars; 27 IU vitamin A; 0 mg vitamin C; 64 mg calcium; 1 mg iron; 342 mg sodium; 108 mg potassium
- Carbohydrate Servings: 4
- Exchanges: 4 other carbohydrate, 1 fat
Reviews 3
October 04, 2015
By: slomozey
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
October 14, 2010
By: EatingWell User
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.
October 04, 2009
By: EatingWell User
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!
