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

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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;

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