Apple Cider Doughnuts

Apple Cider Doughnuts

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.

From EatingWell: March/April 1995
Yield: 1 dozen
Active Time: 30
Total Time: 55



  1. Approximately 3 tablespoons granulated sugar for preparing pans
  2. 2 cups all-purpose flour
  3. 1 1/2 teaspoons baking powder
  4. 1 1/2 teaspoons baking soda
  5. 1/2 teaspoon salt
  6. 2 teaspoons ground cinnamon
  7. 1 large egg, lightly beaten
  8. 2/3 cup packed brown sugar
  9. 1/2 cup apple butter
  10. 1/3 cup pure maple syrup
  11. 1/3 cup apple cider
  12. 1/3 cup nonfat plain yogurt
  13. 3 tablespoons canola oil

Maple Glaze

  1. 1 1/4 cups confectioners' sugar, sifted
  2. 1 teaspoon vanilla extract
  3. 1/4-1/3 cup pure maple syrup


  1. 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.
  2. 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.
  3. 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.
  4. 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 Per Serving: 291 calories; 4 g fat (0 g sat, 2 g mono); 18 mg cholesterol; 61 g carbohydrates; 3 g protein; 1 g fiber; 341 mg sodium; 116 mg potassium.

Nutrition Bonus:

4 Carbohydrate Serving

Exchanges: 4 other carbohydrate, 1 fat