Caramel Apple Upside Down Noodle Kugel
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Yield: About 8 to 12 servings
- 12 oz wide egg noodles
- 6 tablespoons butter, melted
- 2 cups cottage cheese
- 2 cups sour cream
- ½ cup plus 1 tablespoon sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 Granny Smith or cooking/baking apples of your choice, peeled, cored and sliced
- 1 stick butter, melted
- 1 cup light or dark brown sugar
- Grease the sides of a 13 x 9 baking dish with butter.
- Boil the noodles in salted water for about 4 minutes. Strain noodles and shake until dry. In a large mixing bowl, combine all the ingredients before the apples. I use a food processor or blender to make a smooth custard, but mixing it with an electric hand mixer, stand mixer or a spoon or whisk is fine (you’ll just see the cottage cheese curd in the baked kugel.)
- Pour the custard over the noodles, mix well, and set aside. Preheat your oven to 375 degrees F.
- Pour the stick of melted butter over the bottom of the baking dish then top with the cup of brown sugar, pressing it down evenly so it covers the bottom and soaks up the butter. Arrange the sliced apples on top of the brown sugar.
- Give the noodles another toss to make sure the custard covers them all, and pour over apples. Distribute the noodles evenly over the apples . Cover top of dish with buttered tin foil. Since it’s an upside-down kugel..if you don’t cover it the whole hour, the usual crunchy noodle top, which is traditional, would be on the bottom and get soggy, so it’s pointless.
- Bake until the custard is set, about 45 minutes to 1 hour.
- If you have a platter larger than 13 x 9 inches, flip the noodle kugel onto the platter, as you would an upside down cake. If not, let cool, then cut slices and flip them over onto each serving plate. Spoon any caramel at the bottom of the pan over slices. Tastes great warm or cold!