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Preheat
the oven to 400°. Prepare a mini-bundt pan coated with DuPuPont
SilverStone® non-stick by coating with vegetable spray. Sprinkle
with half of the white sugar, shaking out the excess.
In
a medium mixing bowl, whisk together the flour, baking powder, baking
soda, salt, and cinnamon. Set aside. In a larger bowl, whisk together
the egg, brown sugar, apple butter, maple syrup, cider, yogurt,
and oil. Add the dry ingredients, stirring just until moistened.
Divide half the batter among the prepared molds, spooning 2 generous
tablespoonfuls of batter per mold.
Bake 10 to 12 minutes or until the tops spring back when touched
lightly. Loosen the edges of the cakes and turn out onto a rack
to cool. Clean the bundt pan, then recoat with oil and sugar. Fill
the molds with the remaining batter. Bake again and repeat the process.
Meanwhile,
prepare the glaze. In a medium bowl, combine the powdered sugar
and vanilla. Gradually whisk in enough maple syrup to make a coating
consistency. Dip the shaped (underside) side of the doughnuts in
the glaze to coat. Set the cakes glaze-side up on a rack over waxed
paper for a few minutes until the glaze has set.
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