Our newest fall issue of Bake from Scratch is here! With more than 60 recipes, this issue is packed with autumn flavors, including apple, sweet potato, pear, and pumpkin. Our Baking School In-Depth feature guides you through baking a Southern classic, Caramel Layer Cake. Get the inside scoop on Edd Kimber’s newest cookbook, Small Batch Cookies, and learn all about Rose Levy Beranbaum’s 35th anniversary edition of The Cake Bible. With recipes including Maple Cream-Filled Crème Brûlée Buns, Spiced Apple Aebleskiver, Pear-Walnut Crostata, and so many more, the cozy fall bakes that pick this issue will satisfy all your cravings this season.
Scroll down for a preview of some of our favorites in this issue!
Pumpkin Perfection – Revel in the versatility of fall’s favorite gourd with Pumpkin Basque Cheesecake, Pumpkin Roulade, Pumpkin Snickerdoodle Blondies, and more.
Baking School In-Depth – Master the art of a Southern staple, Caramel Layer Cake. With its luscious layers and rich coating of cooked frosting, this cake embodies the flavors of fall.
Cozy Fall Bakes – Warm up your kitchen and your heart with these fresh fall produce-filled recipes, including Apple Fritter Cake and Maple Cream-Filled Crème Brûlée Buns.
Baking by the Book – Baking book titan Rose Levy Beranbaum gives us a glimpse into the 35th anniversary edition of her cookbook The Cake Bible.
Pear-ed Together – Heaping helpings of this favorite autumn fruit paired with complementary flavors in cake, crostata, and bars.
Gold Standard: Simply Sensational – The only pumpkin quick bread recipe you’ll ever need.
