In my family, some like sweet noodle kugels and some like savory but everyone loved this streusel-topped sweet kugel made in a Bundt pan and presented like a cake. It’s great for a special Hanukkah meal or for all year-round.
Pecan Noodle Kugel
½ cup margarine, melted, divided
¾ cup brown sugar
1 cup chopped toasted pecans
1 (16-ounce) package wide egg noodles
½ teaspoon cinnamon
2/3 cup sugar
1 cup tofutti sour cream
¾ cup unsweetened applesauce
Preheat oven to 350 degrees. Spray a 10-cup Bundt pan with non-stick spray to thoroughly coat. Pour ¼ cup melted margarine into bottom of pan, making sure it is evenly distributed. Sprinkle the brown sugar over the margarine, top with pecans. Prepare noodles according to package directions; drain. In the meantime, in a large bowl, beat together the eggs, remaining 1/4 cup melted margarine, cinnamon, sugar, sour cream and applesauce. Mix with noodles and pour into pan. Bake for about 1 hour. Let sit in pan for 10 to 15 minutes before loosening and inverting onto wire rack or serving plate. If not serving immediately, wrap cooled kugel in foil and reheat in 350 degree oven for 30 to 45 minutes.