If you asked me the difference between apple kugel and apple cake, I’d be hard pressed to answer you. But for whatever reason, sweet dessert-like kugels and fruit crisps have staked their place as part of the main course at Shabbat and holiday meals—alongside chicken and meat—on Ashkenazi tables across the globe.

Of course, you can serve it for dessert instead if you prefer. (Suggestion: Serve it warm and add a scoop of vanilla ice cream!)

If you want to change it up, try one of my other kugels instead:

Or for a savory kugel:

Ingredients

  • 1 cup sugar
  • ½ cup oil
  • 4 eggs, beaten
  • 2 teaspoons cinnamon
  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 lbs. (1 kg) apples, peeled and thinly sliced (I prefer a tart apple, like Granny Smith, but you can use a sweeter red apple if you prefer)
  • ½ cup raisins, optional

Directions

Mix the sugar and oil together. Add eggs one at a time, making sure each one is incorporated before adding the next. Stir in cinnamon. Add flour and baking powder and mix until there are no lumps. Fold in sliced apples and (optional) raisins.

Pour into a 9x13 inch pan lined with parchment paper and bake in a 350°F (180°C) preheated oven for 45–50 minutes.

Yields: 12 pieces