Description
This Retro Bakery Style Cinnamon Kugel is a nostalgic, old-world dessert inspired by mid-century Jewish bakeries and community tables. Dense yet tender, custardy at the center with lightly crisp edges, and warmly spiced with cinnamon, it’s a simple comfort dish that feels timeless and deeply satisfying.
Introduction
Cinnamon kugel lives somewhere between cake and pudding, borrowing the best qualities of both. It’s not fussy, doesn’t require yeast or rising, and relies on pantry staples transformed by gentle heat. The result is a golden, aromatic casserole that tastes like memory itself—soft, warm, and reassuring. Best served slightly warm, it’s perfect for brunch, holidays, or quiet afternoons with coffee.
Why You’ll Love This Recipe
This recipe is effortless and forgiving, making it ideal for both beginner and experienced bakers. The custard-style base creates a tender interior while the cinnamon sugar topping forms a delicate crust. It’s lightly sweet, adaptable, and rich without being heavy. Most importantly, it delivers pure nostalgic comfort with minimal ingredients and no complicated steps.
Ingredients
1 cup all-purpose flour, spooned and leveled
½ cup granulated sugar, divided
2 teaspoons ground cinnamon
½ teaspoon fine sea salt
¼ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 cup whole milk, room temperature
Optional for serving
Coarse sugar for topping
Whipped cream or vanilla ice cream
Instructions
Preheat the oven to 350°F (175°C) and position the rack in the center. Generously grease an 8×8-inch metal baking dish. Lining the bottom with parchment paper is optional but helps with clean slicing.
In a large bowl, whisk together the flour, 6 tablespoons of the sugar, cinnamon, and salt until evenly combined and free of lumps.
In a separate bowl, whisk the melted butter, eggs, and milk until smooth and lightly frothy.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing, as this can make the kugel dense.
Transfer the batter to the prepared baking dish and smooth the top. Sprinkle the remaining 2 tablespoons of sugar evenly over the surface. For extra texture, add a small amount of coarse sugar.
Bake for 40 to 45 minutes, rotating the dish halfway through, until the top is deeply golden, the edges pull slightly from the pan, and the center is just set with no jiggle.
Allow the kugel to rest for 15 minutes before slicing to let the custard fully set.
Tips for Best Results
Use room-temperature ingredients to ensure a smooth custard. Do not overbake; the center should remain tender, not dry. A metal baking dish promotes even browning, while glass may require a few extra minutes.
Variations
For extra richness, stir ¼ cup sour cream into the batter. Add a pinch of nutmeg for deeper spice. A drizzle of caramel or maple syrup pairs beautifully when serving.
Storage Tips
Store tightly covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in a 325°F oven for 10 to 15 minutes. Avoid microwaving, as it can make the texture soggy. Freezing is not recommended due to the custard base.
Serving Suggestions
Serve warm with whipped cream or vanilla ice cream. Pair with strong coffee, chai, apple cider, or serve as a sweet brunch dish alongside eggs.
FAQs
Can I use almond milk?
Yes, full-fat almond milk works best for maintaining a creamy texture.
Can I make it gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend and add ¼ teaspoon xanthan gum if needed.
Can I make it egg-free?
You can replace the eggs with ½ cup applesauce plus 1 tablespoon flaxseed meal mixed with water, though the texture will be slightly softer.
Conclusion
Retro Bakery Style Cinnamon Kugel is proof that simplicity often creates the most meaningful desserts. With just a few humble ingredients, it delivers warmth, nostalgia, and deep comfort in every bite. This is the kind of recipe meant to be shared, remembered, and made again and again—because some flavors never go out of style.