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.
Nutrition per serving may change if servings are adjusted.
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
1¼ cups confectioners' sugar, sifted
1 teaspoon vanilla extract
¼- ⅓ cup pure maple syrup
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.
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!