Best 8 Bundt Kugel With Praline Topping Recipes

PRALINE BUNDT CAKE

Steps:

• Preheat oven to 325°F. Coat a 12 cup bundt pan heavily with nonstick spray. Alternately you can grease the pan with shortening and lightly dust with flour. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together until light and fluffy on medium speed. Add in the eggs, vanilla, salt, and baking powder and mix until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in 1 cup of the flour and 1/2 cup milk. Mix for 20 seconds and add in 1 more cup of flour and the remaining 1/2 cup of milk and mix for 20 seconds and finally add in the last cup of flour. Mix for 30 seconds until combined, scraping the sides of the bowl as necessary.
• Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool in the pan for 15-20 minutes and then invert the pan onto a cake plate.
• In a medium sauce pot over medium heat whisk together the brown sugar, butter, and milk. Bring the mixture to a boil and boil for 1 minute. Remove the pot from the heat and whisk in the vanilla and powdered sugar until there are no lumps.
• Allow the icing to cool for 5 - 10 minutes to thicken slightly and then stir in the chopped pecans.
• Pour the icing on top of the cake evenly.
• Allow the icing to set and serve.

NOODLE KUGEL

Steps:

• Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
• Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
• Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
• In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
• Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
• Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)

APRICOT NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
• In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
• Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

PRALINE TOPPING

Steps:

• Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
• To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
• To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

BUNDT® KUGEL WITH PRALINE TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large fluted tube pan (such as Bundt®) with cooking spray.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, mix brown sugar and 1/4 cup butter in a small bowl. Press butter mixture over the bottom and a little up the sides of the prepared pan. Sprinkle 1/2 of the pecans over the butter mixture and press in well.
• Drain noodles. Combine remaining pecans and butter, eggs, sour cream, applesauce, sugar, salt, vanilla, and cinnamon in a large bowl. Add noodles and mix well. Pour mixture into the pan.
• Bake in the preheated oven until a knife inserted into the center of the kugel comes out clean, about 1 hour. Cool on a wire rack for 1 hour. Run a table knife around the edges to loosen. Place a large plate or platter over the pan and invert carefully to remove kugel.

PRALINE BUNDT CAKE

Steps:

• CAKE:.
• Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool.
• Reduce oven temperature to 325°F.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
• Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
• Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
• Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
• ICING:.
• Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.
• SUGAR PECANS:.
• Whisk egg white until foamy; add pecans, and stir until evenly coated.
• Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
• Bake at 350°F for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
• Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Makes 5 cups.
• Use some to decorate the praline bundt cake and enjoy the leftovers.

TEXAS PRALINES

Steps:

• Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
• In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.
• Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.

BUNDT APPLESAUCE NOODLE KUGEL

Steps:

• Set oven to 350°.
• Thoroughly coat a Bundt pan with cooking spray (making sure that inside all the ridges are very well sprayed).
• Pour 1/4 cup melted butter into Bundt pan; sprinkle the brown sugar over the melted butter, then sprinkle the chopped nuts over the brown sugar.
• Cook the noodles; drain.
• In a large bowl, combine/mix the remaining 1/2 cup melted butter, eggs, salt, cinnamon, sugar, sour cream and applesauce, mix well to combine; add the cooked noodles, mix well.
• Pour the mixture on top of the brown sugar and nuts in the pan (do not mix) Bake for 50 minutes to 1 hour, or until brown.
• Remove from oven, turn upside-down onto serving plate.
• **NOTE** if making this in a 13x9-inch pan, do not turn upside down, just serve from pan, also sprinkle the top with cinnamon and more brown sugar before baking.
• This is so good! I could eat the whole thing in one day--delicious!