What's Baking: Baked Apple Donuts with Maple-Cinnamon Cream Cheese Icing


It's a grey and foggy morning up here in the Northwoods, and the only thing that pulled me out of bed this morning (well, aside from having to work, of course) was the thought of a big mug of coffee. And, if you give a mouse a cup of strong coffee, she's gonna need some donuts.


Luckily, D and I picked a peck (10 pounds) of organic liberty apples at Blue Vista Farm in Bayfield a couple of weekends ago, so I immediately knew that apple donuts would be on the breakfast menu. (Okay, fine, second breakfast menu . . .)


And of course, a donut is not a donut without icing on top. To complement the apple flavor, I made a maple-cinnamon cream cheese icing to go on top (because everything tastes better with a little cream cheese, right?).

And, just as I was about to take my first bite, the sun came out. That's my kind of happy little coincidence.

Baked Apple Donuts with Maple-Cinnamon Cream Cheese Icing 
(printer-friendly version)
makes six donuts

For the donuts:
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons plain Greek yogurt (non-fat, 2%, or whole)
1/4 cup organic skim milk
1 egg
3 tablespoons canola or vegetable oil
2 teaspoons low-fat buttermilk
1/2 teaspoon vanilla extract
1/3 cup finely grated apple (1 small apple, peeled and cored)

For the icing:
4 ounces (1/2 cup) cream cheese (or neufchatel)
1/2 cup powdered sugar, sifted
2 tablespoons pure maple syrup
1/4 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the yogurt, milk, egg, oil, buttermilk, and vanilla extract. Stir the wet ingredients into the dry ingredients until smooth. Fold in the grated apple.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely.
7. While the donuts are cooling, make the icing: use an electric mixer to beat together the cream cheese and powdered sugar. Add in the maple syrup and cinnamon and beat on high until smooth.
8. Ice each donut just before serving. Icing can be kept in the refrigerator in an airtight container; donuts can be kept in an airtight container at room temperature.

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