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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


Recipe Summary test

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.

4 other carbohydrate, 1 fat