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Bake From Scratch - July 2019
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FALL IS KNOCKING ON OUR DOORS. The temperatures are dropping, the leaves are changing, and we’ve got one question our my mind: What will I bake first?
This special issue is divided into autumn baking highlights, from peak seasonal produce like pumpkin, sweet potatoes, and apples to favorite fall flavors like caramel, chocolate, and spices. Whether you’re looking for a stunning layer cake (like our cover star the Apple Spice Cake, page 24) or a hearth-style sweet potato loaf, this collection offers the top sweet and savory recipes to complement your harvest meal.
For those in search of a breakfast stunner, find streusel-topped one-layer cakes and aromatic, nutty sweet buns. Short on time? Try our onebowl lace cookies or a simple, herbaceous quick bread. And for those crust fanatics, select one of our flaky pies or tarts packed to the brim with nuts, apples, pears, and silky-smooth custard. The options are endless—the hardest part is choosing which one to whip up first.
CONTENTS
9 APPLES & PEARS
Make the most of the season’s crisp apples and juicy pears by giving them pride of place in tender cakes, soul-warming pies, and more
33 PUMPKIN & SWEET POTATO
These fall staples take center stage in comforting recipes that range from a hearty Dutch oven bread to a pumpkin spice take on gooey butter cake
51 CARAMEL & CHOCOLATE
When nothing but decadence will do, turn to these indulgent recipes packed with silky caramel and luscious chocolate
71 NUTS & SPICES
From humble walnut bars to a chai-scented Bundt to a streusel-topped pecan loaf cake, these recipes are laden with crunchy nuts and your favorite fall spices
95 CHEESES & HERBS
Satisfy your savory cravings with these aromatic loaves, dinner rolls, and bite-size shortbread crackers (perfect for cocktail hour) that combine rich cheeses and fragrant herbs
