The perfect balance of sweet and tart, this cakey apple kugel is a traditional favorite for Shabbos and Yom Tov meals.
This apple kugel is a classic in many Hungarian and Eastern European Jewish homes. While nearly every family believes they have the “ultimate” version, this particular recipe comes from a friend and is very similar to the kugels my grandmother and mother baked. It features a tender, cakey batter that soaks up the juices of the apples and finishes with a lovely blend of vanilla, cinnamon, sugar, and a bright hint of lemon. The result is a comforting dessert that doubles as a sweet side dish on Shabbos and Yom Tov.
I often serve an apple crisp for Friday night, but this apple kugel is an excellent change of pace when you want something a bit more cakey and substantial. It pairs well with roasted or fried chicken and traditional sides. At our table, opinions vary about dessert alongside savory courses: some like the contrast of sweet and salty, while others prefer to keep dessert separate. This kugel is flexible enough to satisfy both preferences—slice it thin for a lighter finish or serve heartier portions as a true dessert.
The recipe is quick to prepare and comes together in minutes with just a whisk and a mixing bowl; there’s no need for an electric mixer. I usually recommend peeling and slicing the apples by hand so they retain a nice texture in the finished kugel. For best results, use firm baking apples that hold their shape; Cortland apples are excellent if you can find them, but other firm varieties like Fuji, Gala, or Honeycrisp work well too. If Cortlands aren’t available locally, ask your produce vendor which local apples are best for baking.
This kugel freezes beautifully if you want to make it ahead. I suggest baking it first and then freezing the cooled, wrapped kugel; freezing raw apples can alter their texture. Reheat from frozen in a covered pan at moderate oven temperature until warmed through, then uncover briefly to freshen the top. The flavor and texture hold up nicely, making this a helpful recipe for busy holiday planning.
Traditional Sweet Apple Kugel
Ingredients
- 2 large apples, peeled and sliced (Cortland or other firm baking apples)
- 1 cup flour
- ½ tsp baking powder
- ½ cup oil
- ¾ cup sugar
- 3 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, approx. 1 Tbsp)
- Juice of 1 lemon (approx. 2 Tbsp)
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a small oblong baking dish (about 8 inches) or spray with cooking spray.
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Arrange the peeled, sliced apples in the prepared baking dish. Sprinkle the lemon juice over the apples to brighten their flavor and prevent browning.
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In a mixing bowl, whisk together the flour and baking powder. In a separate bowl whisk the oil, sugar, eggs, cinnamon, vanilla, and lemon zest. Combine the wet and dry ingredients and whisk until a smooth batter forms.
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Pour the batter evenly over the apples, spreading gently if needed so the batter covers the fruit.
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Bake for 45 minutes to 1 hour, or until the top is golden and a toothpick inserted into the center comes out clean. Baking time varies with pan size and oven; if the top browns too quickly, tent loosely with foil for the final 10–15 minutes.
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Allow the kugel to cool slightly before slicing. Serve warm or at room temperature. Leftovers keep well in the refrigerator for several days and can be reheated gently in the oven or microwave.
Notes
This recipe fills a small oblong oven-to-table dish. Double for a larger pan or triple for a 9×13 dish. For a more apple-forward kugel use one additional apple; for a cakier texture use slightly fewer or smaller apples.
Variations: Add a handful of raisins or a streusel topping for extra texture. For a dairy version, substitute melted butter for oil and add a splash of milk.
Recipe by Faigy Murray