Cinnamon Apple Kugel

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If you want an easy, moist and delicious kugel to make just before Yom Tov, look no further. Just make sure to save some for everyone else in the family!!

1-1/4 cups sugar, divided
¾ cup (1-1/2 sticks) margarine, softened
½ cup tofutti sour cream
2 eggs
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 cups peeled, chopped apples (about 2 large)
1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.

In a large mixing bowl, cream 1 cup sugar and margarine until light and fluffy. Beat in sour cream and eggs. Add flour, baking powder and baking soda and beat on low speed until incorporated. Stir in apples.

Pour batter into prepared pan and sprinkle with combination of remaining ¼ cup sugar and cinnamon.

Bake until tester comes out with just barely moist crumbs, about 60 minutes. Serve warm or at room temperature.

11 thoughts on “Cinnamon Apple Kugel

  1. hello…..sounds yummy ……but why is it called a kugel? Where are the noodles? I would call it a …………cake………….maxine

    • It can be a sweet side dish like a kugel or served as a breakfast cake or a dessert cake. To me, its presentation makes it a sweet side dish and not a dessert.

  2. Although this was very good and quite easy it definitely was not even close to being a kugel. It was pretty much a Jewish apple cake in a rectangular pyrex dish. It was kind of embarassing for me since I was assigned to bring a kugel to my daughter’s Rosh Hashana dinner and someone else was bringing a Jewish apple cake. We basically had two cakes! Good recipe — just don’t call it a kugel please.

  3. We made this kugel but the batter we put into the pan was not loose – we had to spread it with a spatula and the top was uneven. Did we do something wrong or was that the right consistency for the batter? Also, the recipe calls for the margarine to be softened – does that mean room temperature or are we supposed to put in a pot on the stove? Thanks for your help!

    • The margarine should just be softened so that it blends well with the sugar. It is more a like a cakey-kugel so that batter is like a cake batter. I served it as a breakfast treat on Rosh Hashannah for sleep over guests. It would be a sweet side dish and similar to an apple cake. I would not serve it for dessert though.

  4. I was excited to make this delicious looking, moist kugel. I believe I followed the recipe correctly, and only baked it for 40 minutes. Unfortunately, it came out quite dry. Any thoughts?

    • All ovens are different. It is a cake like kugel but should come out moist. You need to calibrate your oven to make sure its not too hot.

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