Tag Archives: apple

Passover Apple Kugel

1 Apr

Passover Matzoh Apple KugelHere’s one of my favorite Passover recipes. I’ve been making it just about every year for 40 years. I got it from my cousin, Linda Israel, who invited us to a seder at her home soon after we were married. This recipe can easily be doubled.

(Note: Due to the Passover holiday, Bobbie’s Best Recipes will not be published next week.)


3 boards of matzoh
2 medium apples
3/4 cup raisins
1/2 cup sugar
2 Tbs. margarine, melted
3 eggs, well beaten
rind of half a lemon, grated
1/2 tsp. cinnamon
pinch of salt


Preheat oven to 350 degrees.

Soak the matzoh in cold water until it is soft. Drain and break  it up into small pieces in a large bowl. Peel and chop the apples and add to matzos along with the sugar, raisins, melted margarine, lemon rind, cinnamon and salt. Mix together with the beaten eggs.

Pour into a greased casserole or square baking pan. Bake for 45 minutes. Cut into squares to serve.

Serves 6 to 8


Jewish Apple Cake

24 Sep

Jewish apple cakeThe Jewish holidays are almost behind us (Shemini Atzeret and Simchat Torah are Thursday and Friday) but apples are right in season, — and it’s a great year for them, at least in Michigan. So this seems like a good time to share this a classic recipe. It’s excellent for Shabbat dinner, Rosh Hashanah or any festive occasion.

As a variation, you can substitute sliced prune plums for the apples, which I almost like better because it gives the cake a lovely dark  purple ribbon. But I haven’t seen prune plums in the market yet, and apples are tried and true!

The hardest part of this recipe is peeling and slicing the apples. After that, you just mix the batter in one bowl and assemble the cake in the baking pan. I keep a  shaker of cinnamon and sugar in my cupboard to make cinnamon toast — if you do the same, you can skip the part about mixing cinnamon and sugar and just sprinkle some of the mixture from your shaker over the  apples.

This cake freezes nicely too!


3 cups all-purpose flour
1½ cups sugar
1 cup vegetable oil
4 eggs, beaten well
⅓ cup orange juice
2 tsp.vanilla
1 tsp. salt
3 tsp. baking powder
3 large, tart apples (Granny Smith are great), pared, cored and sliced thin
1 tsp. cinnamon mixed with ½ cup sugar
Confectioners’ sugar (optional)


Preheat oven to 350 degrees.

Measure everything into a mixing bowl except for the apples and the cinnamon-sugar mixture. Beat until smooth.

Pour one-third of the batter into a greased and floured Bundt pan. Arrange half the apples over the top of the batter (overlap the slices slightly) and sprinkle with cinnamon sugar. Pour on half of the remaining batter, then add the rest of the apples and some more of the cinnamon-sugar mixture. Pour the rest of the batter over the top of the apples. Bake for about an hour or until a toothpick inserted in the center comes out clean.

Remove from the pan and cool on a wire rack.

If you like you can sprinkle the top with confectioners’ sugar.

Sour Cream Apple Squares

6 Mar

Sour Cream Apple SquaresI knew I had a recipe for sour cream apple squares – but I couldn’t find it in my card box, my accordion file or my manila folder, where my hundreds of recipes are stashed, and it’s not the kind of thing I would have gotten from my cookbooks. Thank goodness for the Web! I found this recipe on a site called Taste of Home. The unidentified person who contributed it claimed to have invented it in the 1950s with her mother.

I didn’t think it was the same recipe but a few days later I was going through my recipe box and found my original Sour Cream Apple Squares recipe – which was exactly like the one I got from the Web, except that I could tell I cut it out many years earlier from a package of Pillsbury’s Best Unbleached Flour. No matter, it’s a delicious recipe, with a nutty, crunchy base and soft, apple-y top.


2 cups all-purpose flour
2 cups packed brown sugar
½ cup butter, softened
1 cup chopped nuts
2 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
1 tsp. vanilla extract
1 egg, beaten
1 cups chopped peeled tart apples (Granny Smith are good)
Whipped cream or ice cream for topping


Preheat oven to 350 degrees.

In a large bowl, combine the flour, brown sugar and butter, and beat at low speed until even, small crumbs are formed. Stir in the nuts. Press about 2¾ cups of this mixture into an ungreased 13 x 9-inch baking pan.

To the remaining crumb mixture, add the cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in the chopped apples. Spoon this mixture over the crust. Bake at 350 degrees for 35 to 40 minutes until a toothpick inserted near the center comes out clean. Cool and cut into squares to serve, garnished with whipped cream or ice cream if you like.

Serves 12 to 15