Bundt Applesauce Noodle Kugel
Delightfully rich and uniquely presented, Bundt Applesauce Noodle Kugel offers a creative twist on the classic comfort dish. This sweet noodle casserole combines tender egg noodles with the creamy decadence of cream cheese, sour cream, and applesauce, all bound together by a luscious cinnamon-vanilla custard. Studded with plump raisins and topped with a buttery, crunchy cornflake crust, this kugel bakes beautifully in a bundt pan for a show-stopping presentation. Perfect for holiday gatherings, brunches, or special family dinners, this recipe is as stunning as it is satisfying. Serve it warm or at room temperature, and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 12 oz wide egg noodles
- 6 tbsp unsalted butter
- 2 cups applesauce
- 1 cup sour cream
- 8 oz cream cheese, softened
- 4 eggs
- 0.75 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 0.75 cup raisins
- 1 cup crushed cornflakes
- 2 tbsp brown sugar
- 2 tbsp melted butter
- non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with non-stick cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain the noodles and return them to the pot.
Add the unsalted butter to the hot noodles and stir until the butter is fully melted and noodles are coated.
In a large mixing bowl, combine the applesauce, sour cream, softened cream cheese, eggs, granulated sugar, ground cinnamon, and vanilla extract. Use an electric mixer or whisk to blend until smooth and fully incorporated.
Pour the applesauce mixture over the buttered noodles in the pot and mix gently until the noodles are evenly coated.
Fold in the raisins, making sure they are evenly distributed throughout the mixture.
Transfer the noodle mixture into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
In a small bowl, mix together the crushed cornflakes, brown sugar, and melted butter. Sprinkle this mixture evenly over the top of the noodle mixture in the bundt pan, pressing lightly to adhere.
Bake in the preheated oven for 50-55 minutes, or until the kugel is set and the topping is golden brown and crisp.
Remove from the oven and allow the kugel to cool for 10-15 minutes in the pan. Carefully invert the bundt pan onto a serving plate to release the kugel.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 31% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 33.1 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
