Remember the Kugel Quandary I had recently? Well, in case you were not yet confused about kugel, here we go.
Honestly, I am highly uncertain about posting this recipe as a kugel. It’s a cake, really. But when it comes down to it, a sweet kugel (such as this one) is really nothing but a great excuse to eat dessert halfway through your meal. And how can anyone not like that?
To avoid confusion, I am going to call this a cake, going forward. Call it a sailboat if you want. The important thing is that you make it and thoroughly enjoy it.
Now, a little bit of background on this cake. A number of years ago, just before a holiday, my father came down with a nasty infection and had to be hospitalized. My entire family was upset about spending a holiday without him. I had prepared a batch of this cake, and though it was the least I could do, I sent half of it along for him to eat while he was there. When the holiday was over, I went to visit my father in the hospital, and he informed me that this cake gave him a taste of home, even in a gloomy hospital setting. “This cake,” he explained, “was my Happy Holiday.” (For my Hebrew-speaking readers, he said, “it was my Simchas Yom Tov.”) Since then, this cake has been known in my house as Happy Holiday Cake. (Or, for the sake of accuracy, Simchas Yom Tov Kugel.)
Is it really that good, you ask yourself? Make it and see for yourself. And if you are concerned that a cake that can be responsible for a holiday’s worth of happiness is difficult to make, think again. This is wondrously simple.
Apple Cherry Layered Crumb Cake:
Adapted from Kosher By Design Entertains
3 cups all purpose flour
1 1/4 cups sugar
1/2 Tbsp vanilla extract
3/4 cup canola (or vegetable) oil
1 tsp baking powder
3 large apples
1 can cherry pie filling
Preheat oven to 350. Lightly grease a 9×13 inch baking pan.
Mix together flour, sugar, vanilla, oil, egg and baking powder until coarse crumbs form. (I use a mixer for a seriously easy experience, but you don’t need to use one.)
Peel and dice apples. Toss with some cinnamon. Spread 1/3 of the crumb mixture on the bottom of the prepared baking pan. Arrange apples on top of the crumbs. Spread another third of the crumbs over the apple mixture. Pour the cherry pie filling over the crumbs in the pan. This can be a bit tricky, as the filling is sticky and slightly hard to spread. I find that it spreads best when placed in small globs across the pan, then gently spread over the entire thing. Spread remaining crumbs over the cherry pie filling.
Note that none of the crumb layers will be very thick.
Bake at 350 for 50-60 minutes.