APPLE-CIDER DOUGHNUTS WITH MAPLE GLAZE

"A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven for 25 to 30 minutes."

FOR THE DOUGHNUTS:
Approx. 3 Tbsp. sugar for preparing pans
2 cups all-purpose white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 Tbsp. vegetable oil,
preferably canola oil
FOR THE MAPLE GLAZE:
1 1/4 cups confectioners' sugar, sifted
1 tsp. pure vanilla extract
1/4 to 1/3 cup pure maple syrup

TO MAKE DOUGHNUTS:
Preheat oven to 400 degrees F. Coat molds of a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle with sugar, shaking out excess.

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 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 edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with oil and sugar. Repeat with the remaining batter.

TO MAKE THE MAPLE GLAZE:
In a bowl, combine confectioner's sugar and vanilla. 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.

Adapted from unknown source