Recipe: Apple-Cider Doughnuts with Maple Glaze (mini Bundt cakes)

APPLE-CIDER "DOUGHNUTS" WITH MAPLE GLAZE

"In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup."

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
Maple Glaze (recipe follows)

TO MAKE THE DOUGHNUTS (CAKES):
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 GLAZE THE CAKES:
Dip the shaped side (underside) of the "doughnuts" in the Maple Glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.

MAPLE GLAZE

1 1/4 cups confectioners' sugar, sifted
1 tsp. pure vanilla extract
1/4 to 1/3 cup pure maple syrup

In a bowl, combine confectioner's sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency.

*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.

Adapted from source: EatingWell magazine, March/April 1995
(Thank you to Ayn E New England for the credit/source info)