Israel · Sweet Dishes

Apple Kugel (Jewish Baked Apple Casserole)

65 min8 servings310 kcal

Kugel is a Jewish baked casserole that sits somewhere between a cake and a pudding.

Apple Kugel (Jewish Baked Apple Casserole)

Ingredients

  • firm tart apples5
  • all-purpose flour130 g
  • white sugar150 g
  • eggs3
  • vegetable oil120 ml
  • vanilla extract1 tsp
  • baking powder0.5 tsp
  • salt1 pinch
  • ground cinnamon1 tsp
  • white sugar for topping2 tbsp

Method

  1. 1Preheat and prepare. Heat the oven to 180 C. Grease a 23 x 33 cm baking dish or equivalent with vegetable oil. Peel and core the apples and slice into 1 cm wedges. Arrange them tightly in an even layer on the bottom of the dish. The apples compact during baking, so pack them in generously.
  2. 2Make the batter. In a bowl whisk together the flour, sugar, eggs, oil, vanilla extract, baking powder, and salt until smooth. The batter will be quite liquid, similar to a thin crepe batter. This is correct — it soaks down between the apple slices as it bakes.
  3. 3Pour and top. Pour the batter evenly over the apples. Mix the ground cinnamon and 2 tablespoons of sugar in a small bowl and sprinkle over the surface. The cinnamon-sugar forms a crackling, slightly caramelised crust in the oven.
  4. 4Bake. Place in the preheated oven and bake for 45 to 55 minutes. The kugel is done when the top is deep golden-brown and a toothpick inserted into the centre comes out with moist crumbs but not liquid batter. Do not overbake: the centre should remain slightly moist.
  5. 5Rest and serve. Remove from the oven and leave to rest for 10 minutes before cutting. This allows the structure to set and makes clean slices easier. Serve warm or at room temperature with a scoop of vanilla ice cream.