Sweet Pecan Kugel - Savory SimpleSweet Pecan Kugel

This beautiful sweet pecan kugel was passed along to my mother many years ago and she’s been making it at holiday parties ever since I was a child.  We have a variety of kugels in the family but this is a particular favorite of mine.  It’s sweet, but it’s versatile. It can accompany breakfast or a light lunch, and it works well as a side dish with meat, chicken or fish for dinner.  And it works great as a dessert! You make it very much like an upside down cake, flipping it over after it’s done baking and has cooled for a few minutes. You can make the first part (the topping) one or two days beforehand and leave it covered in the refrigerator. You can make the entire kugel ahead of time and freeze it; defrosting it the day before you use it.  Enjoy!

Sweet Pecan Kugel
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Topping:
  • 4 ounces (1 stick) unsalted butter
  • 1 cup packed dark brown sugar
  • 1 large package whole pecans
Filling:
  • 16 ounce bag broad egg noodles
  • 4 eggs
  • 2 ounces (½ stick) melted butter
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ⅔ cup sugar
Instructions
To make the topping:
  1. Melt the butter and pour evenly into the bottom of a 10½ inch Bundt pan.
  2. Add the brown sugar to the pan and it spread evenly all around, combining with the butter.
  3. Next you will be placing whole pecans into the butter/brown sugar mixture in a decorative, circular designs- one inner circle, one outer circle. Sort through the bag of pecans and select nuts that look pretty and are similar in size. You’ll need approximately 40 pecans. Keep in mind that you will be turning this upside down at the end, so the top side of the pecan will be pressed down into the sugar mixture.
  4. Start with the inner circle and carefully line up whole pecans one by one, the end of each pecan touching the center pole of Bundt pan until you’ve created the circle.
  5. Next, move the the outer edge of the Bundt pan. End to end, carefully make a circle of pecans around the outer edge of the pan, pressing them slightly into the sugar/butter mixture.
  6. Place the Bundt pan in the refrigerator to set and harden for at least an hour.
To prepare the filling:
  1. Boil noodles for 3-5 minutes. Don’t overcook them; they’ll be cooking further in the oven. Drain well and set aside.
  2. Beat the eggs lightly.
  3. Add the sugar, melted butter, cinnamon and salt to eggs and combine evenly.
  4. Add egg mixture to the egg noodles.
To assemble the kugel:
  1. Preheat the oven to 325 degrees F.
  2. Take chilled, set Bundt pan out of the refrigerator.
  3. If the egg/noodle mixture has settled, give it a quick stir. Carefully pour it into the Bundt pan. Spread the noodles evenly.
  4. Place the Bundt pan into the oven on the center rack. Bake for 45-60 minutes, until set.
  5. Remove from the oven and allow to cool for 5 minutes. Then carefully run a knife along the edges or gently shake kugle to loosen.
  6. Using a pot holder, put a plate under the hot Bundt pan. Holding the Bundt pan firmly against the plate, invert the kugle. Carefully remove Bundt pan.
  7. Some of pecans may have dislodged; simply replace them into the circular design.
  8. Serve warm or room temperature.

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Comments

  1. I don’t think I’ve ever eaten a kugel. That looks very pretty.

  2. Wow that is so pretty! And sounds delicious!

  3. Positively gorgeous! I just had to say…now leet me go back and read the recipe!

  4. Oh WOW! This is an adventure I have yet to take. I may just have to dive in!

  5. Beautiful!

  6. Tutti Dolci ( says:

    I love that glass plate!

  7. I’ve never seen something like this before, but it looks great! Do you think it would work with gluten free noodles?

    • I don’t see why not but you’ll probably get a different consistency. Egg noodles are incredibly soft which is why they’re used in this kugel. Every gluten free pasta I’ve tried is somewhat tough, but maybe you’ve seen different results?

      • Gluten Free pasta does indeed seem to be more tough and grainy…I’ll let you know how it goes if I get a chance to try it out :)

        • Eielofview says:

          for a softer pasta (that is gluten free) rice noodles but you will only really need to blanch them. Also, there is a pasta that is a corn rice blend that is very close to gluten filled pasta. But the only place I have seen it is at wal-mart.
          Beautiful recipe. will be making this on Hanukkah with gluten free noodles hehe.

  8. wow. i’ve never seen ‘pretty’ kugel! we always just make it in a big pan. this is brilliant!

  9. Mmm, kugel!! A taste of my youth :) Although, ours weren’t quite that fancy. We stuck exclusively with the square shape. lol

  10. sweetsimplestuff says:

    Oh my! It looks so pretty and sounds so good.

  11. I think I have to try this recipe over the holidays. Maybe for Christmas Eve as dessert (am planning a Polish buffet), and any leftovers could be for breakfast! Thanks!

  12. Mmmmm. I love Kugel. My grandma makes the best one I’ve ever tasted but this looks like it could take the lead! Thanks for sharing.

  13. I’ve never seen such a beautiful kugel!

  14. Oh my word. I don’t know what a sweet pecan kugel is so I clicked to find out. OH MY WORD!!!! This looks so good.

  15. YUMMMMMM!

  16. That looks delicious – I love pecan pie and suspect pecan kugel tastes even better!

  17. I love kugel! Yours looks delicious.

  18. The presentation alone of that kugel is awesome! And I am sure it is delicious too…it sure looks it!

  19. This looks so YUMMY! I will have to give it a go!
    Happy Holidays!
    ~Adrienne

  20. What an unusual and delicious looking treat !

  21. Kay aka Babygirl says:

    I’ve never heard of Sweet Pecan Kugel before.. but this dessert looks absolutely amazing. I would definitely try this out

  22. This is a unique treat! I have never had sweet egg noodeles before. I am intrigued. I am bookmarking this recipe because i will definitely make time for this exotic dish. Thanks for sharing!

  23. So beautiful! What a special treat to serve during the holiday season. Happiest of holidays to you!

  24. I want to try it! It looks amazing!

  25. What a yummy and unusual preparation with egg noodles! Loved this!!
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  26. What an absolutely beautiful kugel. Pecans are my favorite nuts…I’m saving this recipe for sure.

  27. Yumm! I totally love the look of your kugel. Very clean.

  28. I love recipes that are passed around…especially when they’re wonderful ones like this! Just gorgeous. x

  29. i should make this for a christmukkah i have next week. i was just going to bring chinese take-out!

  30. I love my besties kugel around Hanukkah! I’m totally sending this to her. Right now! YAY!

  31. This is really beautiful. I can’t wait to get all of these ingredients and try to make it at home!

  32. Kugel! Oh my gosh, I have to share this recipe with my mom…she loves kugel and is always looking for a great recipe for it. Yours is so beautiful and sounds so good, too. Thank you!

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  34. This is amazing and amazingly simple. :_) I have to try it.

  35. Haha I’ve never heard of anything like this! Noodles in a cake?? I must research this Kugel business. I like that you make the most unexpected things. I learn so much from googling your recipes or ingredients!

  36. What an amazing and unusual recipe…and you can freeze it, marvellous!

  37. Looks like art! :-D

  38. I’ve never had kugel but I imagined a noodle blob. You’ve made it gorgeous!

  39. I’ve never seen anything like that before but it looks sooo yummy! :)

  40. That looks amazing… Too pretty to cut in to!

  41. Had to read this post just to find out WTH a keugel was. Very interesting. I might try this with shirataki noodles sometime.

  42. Exotic! Should give it a try:)

  43. WOW – it is simply beautiful! A real eye catcher and I can’t wait to try it!

  44. Looks delicious!

  45. My mom’s kugel has raisins and apples. Up until a few years ago, I didn’t even know there was another way to make it. My husband and kids don’t like it…they think sweet pasta is weird. Boo on them! I love your version.

    • When I was young my mother often made me egg noodles with butter, cinnamon and sugar so this was a natural progression for me. But I guess I can see how people who didn’t grow up with it might find it weird!

Trackbacks

  1. [...] also made a beautiful kugel for dessert, courtesy of my friend at Savory Simple. Her recipe is here (my picture is below, half-eaten, but her pictures are beautiful). My only suggested alterations to [...]

  2. [...] I did not make the bread—no time, energy expired!). I wanted to try baking a delicious-looking Sweet Pecan Kugel recipe from a great blog I subscribe to, Savory Simple, but I ran out of time with all the baking, [...]

  3. [...] like the one made from tagliatelli I saw on a blog a few months ago: Sweet Pecan Kugel, it’s called. Looks crazy… and delicious! So many of my favourite things mixed into [...]

  4. Fig Newtons says:

    [...]  My grandma made great pistachio cake and my mother was known for excellent blintz souffle and sweet pecan kugel.  As a child I definitely had a sweet tooth.  These days if I really want to transport into the [...]

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