fat free apple yogurt bundt cakes.... with a buttery glaze

okay, so these aren't completely fat free because i added a buttery apple glaze. but if you leave that off the top, they are a perfectly healthy breakfast bread.



i still can't eat anything sugary so i am baking blindly, but travis loved them and they smell delicious. i used a recipe for mango strawberry quick bread but i didn't want to buy anything this morning and have a plethora of apples, which are perfect for the season. i baked pretty haphazardly this morning, meaning that i didn't measure everything out perfectly (i usually don't). so this ingredient list is an estimate, feel free to add or subtract ingredients to create your own flavors.

APPLE YOGURT BUNDT CAKES
Cake:
1 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup nonfat yogurt (i only had lemon, i don't know if the flavor shines through very much. i think it's just for texture.)
6 tbs pureed fruit (i used 4 tbs apple sauce and 2 tbs apple butter)
1 tbs apple cider vinegar
a handful of fruit, diced pretty small. i used a handful of roma apples.
1/4 cup and 1 tbs sugar (i think i used only about 1/4 cup because apple butter is sweet)
1/4 tbs cinnamon (i just shook the cinnamon a bunch, no measuring required)

Glaze:
1/4 cup unsalted butter, softened
about 2 cups confectioners’ sugar
1/8 cup milk (i used soy, makes the glaze a bit more runny i think
1/2 teaspoon vanilla extract
1/2 tbs apple butter
a few shakes of cinnamon
---note: this recipe seems small but still makes a ton of glaze. i still had about half of it leftover from glazing the four mini bundt cakes, and i'm a generous froster. it'll keep in the fridge for a little while though if you want to use it on a treat later in the week. maybe even as a dip to sweeten up some sliced apples......

preheat to 350. spray either a loaf pan or about 4 mini bundt cake tins with cooking spray. the tins i have are about 4 inches in diameter and about 2.5 - 3 inches high. you could also use muffin tins.... whatever works. the recipe is pretty small, so it would make a small loaf or maybe about 6 muffins. like i said, i was pretty haphazard this morning, i just sort of threw all the wet ingredients for the cake into a bowl and then slowly folded in the sugar and flour. try not to overmix, muffins and breads come out tough if you do. scoop mixture into whatever baking pan you choose (oooh, this would be good if you double the recipe and bake it in cake rounds and then make a cake held together and topped with cream cheese icing..... next time, next time) and bake at 350 for about 20-25 minutes. the smaller the portions (muffin tins vs. one giant loaf cake) the less time you'll need to bake them, top should be light brown and toothpick should come out of the center clean. immediately transfer from tin to cooling rack, you want it to cool evenly rather than have the majority still slightly baking in the hot tins. i mixed together the glaze while they baked and refrigerated it for about 15 minutes to solidify a tiny bit, then spoon it on top while they cool so some of it soaks in. after they cool completely you can add another layer of glaze that will be more frosting-like because it won't melt and sink in as much.