We bake all year long but fall is one of our favorite baking seasons, and our September/October 2019 issue is packed with every reason why. Whether you’re after an elegant pear galette or a slice of our marbled pumpkin spice cover star, this issue makes the most of the season’s harvest. Bring bagels to your home kitchen with our guide to these ring-shaped treats, or bake up comfort from scratch with cozy autumn breads. If you’re in need of some baking inspiration, turn to our roundup of the top 10 blogs every baker should follow, or go behind the scenes of Downton Abbey as we chat with the show’s renowned food stylist, Lisa Heathcote. Packed with sugar, spice, and everything nice, this issue is the ultimate ode to fall.
Scroll down to see some of our favorite recipes from the issue and for an exclusive recipe share! Be sure to pick up your copy today to get started on fall baking!
Marbled Pumpkin Spice Cheesecake
In our velvety two-tone cover star, creamy cheesecake gets swirled with sweet and spicy pumpkin spice batter for a dessert packed with fall flavor. Our gingersnap crust rounds out this recipe with extra crunch and caramelized notes.
Jam and Cream Brioche Tart
In a 1997 episode of Julia Child’s Baking with Julia, Nancy Silverton baked a brioche tart that was so good it made Julia cry. In our take on this groundbreaking dessert, we filled a pillowy brioche “crust” with velvety cream cheese custard and drizzled it with fruit preserves. Finished off with crunchy pearl sugar, this stunner might just make you shed a tear, too.
Our Essential Bagels
Split or whole, smeared with cream cheese or studded with smoked salmon, the bagel is the ringed baked good to rule them all. In our guide to perfecting this doughy breakfast treat at home, we share two recipes that are an ode to the classics: a plain, endlessly customizable bagel and a slightly sweet raisin and chai version.
Apple Oat Bread
Is there anything more comforting than the unmistakable aroma of a loaf of bread brimming with fresh apple chunks and a symphony of fall spices wafting through the kitchen? We souped up the familiar yeasted apple bread by adding a hefty dose of apple cider for a crisp, tangy kick and a thick Oat Streusel for epic crunch.
Pear and Honeyed Goat Cheese Galette
It’s time to up your galette game. This buttery beauty is great for breakfast or cocktail hour. A sugared golden crust encircles warm, tangy goat cheese topped with sweet Bosc pears, which bake into a deep rustic hue. Thanks to the layered pears, the gorgeous design is effortless and accentuates the fruit’s natural shape.
A grown-up chocolate cake, this olive oil stir-together batter has sophisticated cocoa notes complemented by a deep, dark ganache frosting.
