Szarlotka (Jewish Apple Pie)

Updated Dec. 2, 2025

Recipe Overview

Prep Time: 15 minutes (including apple preparation)

Cook Time: 1 hour 45 minutes (including convection baking and cooling)

Total Time: 2 hours 30 minutes (including cooling)

Servings: 8–10

A classic Jewish apple cake, szarlotka features tender, caramelized apple chunks suspended in a rich, buttery batter. The balance of tart apples and sweet-saffron-spiced batter makes it perfect for breakfast, dessert, or tea.

Ingredients

For the Pan

• 9-inch springform pan, parchment paper, and non-stick spray (optional)

• 2 tablespoons unsalted butter (for greasing)

• 2 tablespoons sugar (for coating pan)

For the Apples

• 2¼ pounds (998 g) firm, tart apples (e.g., Granny Smith, Braeburn, or Cortland), peeled, cored, and sliced into 1.5–2-inch chunks

For the Batter

• 3 tablespoons (40 g) unsalted butter, room temperature

• 2 cups (400 g) granulated sugar

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• ½ teaspoon kosher salt (e.g., Diamond Crystal)

• 2 cups (250 g) all-purpose flour, sifted

• ¾ teaspoon ground cinnamon

For the Topping

• ¼ cup (50 g) granulated sugar

• ½ teaspoon ground cinnamon (optional, for extra spice)

Preparation Instructions

Step 1: Prep the Baking Pan

Preheat oven to 400°F (204°C) (375°F/190°C with convection). Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides with butter, then coat lightly with sugar. This dual layer ensures easy release and adds a subtle caramelized crust.

Step 2: Prepare the Apples

Peel apples (optional, though traditional szarlotka often uses unpeeled apples for texture; if peeled, ensure even slicing). Core using a melon baller or apple corer, then slice into 1.5–2-inch chunks. Gently toss apples with a pinch of sugar to prevent oxidation (optional, for brightness). Pile apples into the prepared pan, filling to the top without compacting—they will settle during baking.

Step 3: Make the Batter

In a stand mixer fitted with the paddle attachment, cream butter and 2 cups (400 g) sugar on medium speed for 2–3 minutes until pale and fluffy (volume increases by 50%). Add eggs one at a time, mixing on low speed for 30 seconds after each addition to prevent curdling. Increase speed to medium-high and beat for 5 minutes until the batter lightens to a pale yellow and forms soft peaks.

Reduce speed to low; add vanilla extract, salt, and sifted flour. Mix on low until smooth (30–45 seconds). The batter will be thick but pourable (similar to a heavy cake batter).

Step 4: Assemble the Cake

Pour the batter evenly over the apples, ensuring full coverage. Use a spatula to smooth the surface to the pan edges. The batter will naturally sink into the apple crevices during baking—no need to worry about excess batter; it will “seal” the apples.

Step 5: Sprinkle the Topping

In a small bowl, combine remaining ¼ cup (50 g) sugar and cinnamon. Sprinkle evenly over the batter for a golden, spiced finish.

Step 6: Bake the Szarlotka

Bake at 400°F (204°C) for 15 minutes to set the edges. Reduce heat to 350°F (177°C) and bake for 45–55 minutes (total baking time: 1 hour). The top will develop a rich tan color, and a toothpick inserted into the center will emerge clean but slightly moist (from apple juices).

Pro Tip: If the top browns too quickly, cover loosely with foil halfway through baking (avoid direct contact to prevent steam loss).

Step 7: Cool and Unmold

Remove from the oven and cool completely on a wire rack for 30–45 minutes. This allows the batter to set, ensuring structural integrity. Loosen the springform pan’s latch and remove the sides.

Serving & Storage

• Serve: At room temperature with a scoop of vanilla ice cream or whipped cream.

• Store: Cover tightly and refrigerate for up to 5 days. Reheat slices in a 300°F (150°C) oven for 10 minutes to restore moisture.

Chef’s & Home Cook Reviews

• “I reduced sugar by ½ cup and added a pinch of cardamom for complexity. The apples held their shape beautifully, and the batter was perfectly moist.”

• “Critical tip: Use firm apples! My sister-in-law’s Peeled/Slicer made prep fast. The cake’s texture is like a cross between pie and cake—ideal for apple lovers.”

• “Bake time: 1 hour 15 minutes was perfect for my convection oven. The center was moist, not raw, and the cinnamon-sugar topping added a festive crunch.”

Pro Tips

• Apple Selection: Tart varieties (Granny Smith) balance sweetness; sweeter apples (e.g., Fuji) may require reducing sugar by ¼ cup.

• Batter Consistency: If too thick, thin with 1–2 tablespoons milk; too runny, add 2 tablespoons flour.

• Storage Hack: Reheat leftover slices in a toaster oven at 350°F (177°C) for 5 minutes for a fresh-out-of-oven texture.

Enjoy this timeless szarlotka—a comforting blend of apples, butter, and spice! 🍎✨