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Parve
Easy
6-8 Servings
Allergens 
1 Hour
Diets
My Shabbos taste testers lamented about why Yidden serve cake as a side dish. “It’s a kugel,” I insisted. Even though it really hurts me to call this a kugel, it’s not a cobbler, crisp, or a buckle. It has cake batter and fresh fruit, true, but…I lowered the sugar by choosing Granny Smith apples over pears and pumpkin puree over sweet potato. (Feel free to swap them out.) And it worked! Even Mrs. Gordon said so.
1 cup pumpkin puree
1/2 cup Gefen Canola Oil
2 eggs
1 teaspoon Gefen Vanilla Extract
1 cup Glicks Flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 Granny Smith apples, peeled and cut into small chunks (not diced)
cinnamon, for sprinkling
2 tablespoons chopped candied pecans or almonds (optional)
Mix pumpkin puree, oil, eggs, and vanilla extract and set aside. Mix flour, sugar, baking soda, baking powder, and salt. Combine wet and dry ingredients.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Lay apples in an oven-to-table dish and sprinkle with cinnamon. Pour batter over fruit. Scatter nuts over batter, if desired. Bake for 30–40 minutes, depending on how wide and deep your dish is.
Photography by Chay Berger
Food Styling by Leah Hamaoui
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can you use gf flour?
freezable?