Bundt Noodle Kugel

24 Dec

Bundt Noodle KugelNeed a fancy-shmancy but easy-to-make dish to bring to a festive New Year brunch? This is just the thing!

This recipe came from a Detroit newspaper but I can’t remember which one. It says it comes from Barbara Klein of West Bloomfield, who got it from her mom, Irene Eagle. The original recipe was very sweet, so I cut back on the sugars a little.

The hardest part is getting the kugel out of the Bundt pan without breaking it, so be sure to grease the pan very well. When you pour the melted butter into the pan, be sure to swirl it around so it coats the entire bottom of the pan.

Ingredients:

½ cup melted butter, divided
½ cup dark brown sugar
1 cup chopped walnuts
1 16-oz. package medium noodles
1 tsp. salt
4 eggs, beaten
1 tsp. cinnamon
⅓ cup sugar
8 oz. cream cheese, softened
3 apples, cored, peeled and sliced
¾ cup yellow raisins

Directions:

Preheat oven to 350 degrees.

Cook the noodles according to the package directions and drain. Spray a bundt pan with cooking spray. Pour ¼ cup of the melted butter into the bundt pan. Sprinkle the brown sugar over the butter and place the chopped nuts over the brown sugar.

In a large bowl, mix the remaining ingredients. Add the noodles and mix thoroughly. Pour into the bundt pan and bake about an hour until the kugel is firm and brown.

Remove from oven, loosen the sides with a spatula and turn the pan upside down on a serving plate. Scrape out any topping that remains in the Bundt pan and press onto the kugel.

Serves 12

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