Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Granulated sugar - for preparing pans

  2. 2 cups 125g / 4.4oz All-purpose flour

  3. 1 1/2 teaspoons 7 1/2ml Baking powder

  4. 1 1/2 teaspoons 7 1/2ml Baking soda

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 2 teaspoons 10ml Ground cinnamon

  7. 1 teaspoon 5ml Egg - lightly beaten (large)

  8. 2/3 cup 106g / 3.7oz Packed brown sugar

  9. 1/2 cup 99g / 3 1/2oz Apple butter

  10. 1/3 cup 109g / 3.8oz Pure maple syrup

  11. 1/3 cup 78ml Apple cider

  12. 1/3 cup 78ml Nonfat plain yogurt

  13. 3 tablespoons 45ml Canola oil

  14. Maple glaze

  15. 1 1/4 cups 247g / 8.7oz Confectioner's sugar

  16. 1 teaspoon 5ml Pure vanilla extract

  17. 1/4 cup 82g / 2.9oz Pure maple syrup - (1/4 to 1/3)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Coat the molds of a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle with white sugar, shaking out the excess.

  2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add the 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 for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen the edges and turn the cakes out onto a wire rack to cool.

  3. Clean the mini-Bundt pan, then recoat it with cooking spray or oil and sugar. Repeat with the remaining batter.

  4. To make maple glaze: In a bowl, combine confectioners' sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency. Dip the fluted side of the "doughnuts" in the glaze to coat. Then set them glazed side up on a wire rack over waxed paper for a few minutes until the glaze has set.


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