You Say Apple Cake, I Say Apple Kugel

The above picture is from this much earlier post–I have no pictures from the two apple cakes/kugels that I made for Pesach. But, it is the same recipe, an apple cake based on a recipe by Dorie Greenspan that works perfectly as a kugel.

My sister says that she has an apple kugel that is phenomenal. It, too, is really an apple cake recipe that can be served as a kugel. And, as you can see, the recipe is rather similar to my recipe, but with a hazelnut topping.

My Apple Kugel Based on Dorie’s Apple Cake
2 extra large eggs
pinch salt
3/4 cup sugar
3 Tbl. lemon juice
1/2 tsp. vanilla or 1 Tbl. vanilla sugar
1/2 cup oil
3/4 cup potato starch
3/4 tsp. baking powder
5 apples, peeled, cored, and cut in 1″ chunks
cinnamon, optional

Whip the eggs with sugar until light and fluffy. Add vanilla, pinch of salt and lemon juice. Mix in the baking powder. Beat in the oil quickly. Mix in the potato starch and fold in the apples. Pour the batter in a greased 9″x13″ pan (can also make in a square pan, as pictured above). If desired, sprinkle cinnamon over top (can mix with a little vanilla sugar) and bake at 350 degrees for 50-60 minutes.

I froze one batch and found that it didn’t cut so well into neat squares when defrosted and warmed up.

My Sister’s Passover Apple Cake Kugel
Adapted from Binah Magazine, “You Can’t Resist Apple Cake” (don’t know article author)

Combine the following in a bowl:

3 eggs
3/4 cup sugar
1/3 cup oil
3/4 cup potato starch
1/4 cup ground hazelnuts

Combine, in another bowl:
5 apples, peeled, cored, and thinly sliced
1/2 cup orange juice

Combine the apple slices and orange juice with the batter and put into a greased 9″x13″ pan.

Sprinkle over the following topping:
2 Tbl. ground hazelnuts
1/2 cup sugar

Bake at 350 degrees for 1 hour.

And, if you want a really easy Passover cake recipe, get yourself a box of crumb cake mix and make this recipe.

My Sister’s Mother-in-Law’s Apple Cobber
Super easy because it is based on a cake mix, but it is really fabulous, so just make it!

8 apples, peeled, cored & thickly sliced
3/4 cup sugar
1 T. lemon juice
Cinnamon to taste
1/4 tsp salt
2 T. oil
1 box Passover coffee cake mix

 Preheat oven to 375.
Combine the apples, sugar, lemon juice, oil, cinnamon, and salt and spread in a 2 quart baking dish.
Prepare the cake batter according to the directions on the package of cake mix.
Spoon the cake batter on top of the apples.
Prepare the crumb topping according to the directions on the cake mix box and sprinkle the crumbs on top of the batter.
Bake 45 minutes to 1 hour at 375 degrees.

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9 Responses to “You Say Apple Cake, I Say Apple Kugel”

  1. Mrs. S. Says:

    My daughter and I made the first recipe this year, and it was a huge success! Thanks for sharing it, and mo’adim l’simchah to you and your family!

  2. Miriam Says:

    In the recipe adapted from Dorie, you didn’t say when to mix in the baking powder??
    Also, Dorie uses a different method (she mixes the baking powder, flour and salt together, separately; then beats the eggs adds the sugar, etc.), yet I understand she uses flour. Is it better to use your method because of the potato starch switch?
    I would love to make this for Pesach this year, eagerly awaiting your response!!! Thanks so much for the recipe!!!

    • pragmaticattic Says:

      I fixed the recipe so that it shows when to add the salt and baking powder. You could mix the potato starch with the baking powder and salt, as in the original recipe’s instructions. I usually just mix the salt and baking powder in while I beat the eggs. I’m not sure if it makes any difference.

      • Miriam Says:

        Ok will do!! Thanks so much for responding! Will let you know how it comes out, I’m sure it will be delicious!!
        Chag Sameach🙂

      • Miriam Says:

        Sorry, forgot to ask, would you recommend using the vanilla extract or vanilla sugar?

  3. pragmaticattic Says:

    Either is fine. I love vanilla, so I like the idea of adding extract to the batter and sprinkling a little vanilla sugar on top (see tip above about mixing with a little cinnamon).

    So hope this comes out great for you . . . . Chag Sameach!

  4. Jeanne G Says:

    It’s my understanding you can’t use any leavening agents during Passover. Your first recipe calls for baking soda and salt — the two combine to produce leavening so would not be acceptable to either my Ashkenazi or Sephardi relatives.

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