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Recipe Roundup: Fall Baking

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As much as we love sweet berries and stone fruits, we’re looking forward to a new season of baking! Enjoy early autumn’s gems in these gorgeous treats.

 

Apple and Cranberry GaletteApple and Cranberry Galette
This beautiful open-faced pastry, with scarlet cranberries nestled among golden apple slices, is a gorgeous finale for a harvest (or holiday!) meal.
Apple & Butterscotch Cobbler with Pecan StreuselApple & Butterscotch Cobbler with Pecan Streusel
This cobbler courtesy of Chef Thomas Keller is baked right in the pot used to make the butterscotch sauce, which both minimizes cleanup and makes for a fun, casual presentation.
Pumpkin Cream Cookie SandwichesPumpkin Cream Cookie Sandwiches
For a fun twist on the traditional sandwich cookie, a cream cheese filling flavored with pecan pumpkin butter is tucked between chewy ginger-molasses cookies. They’re perfect for Halloween parties!
Spiced Pear Tarte TatinSpiced Pear Tarte Tatin
Traditional Tarte Tatin uses apples and a classic pastry crust, but this delicious variation substitutes pears and flaky puff pastry. Crystallized ginger packs a gentle heat and plays against the pears’ sweet, floral flavor.
Brown Sugar-Cranberry Oat MuffinsBrown Sugar-Cranberry Oat Muffins
Studded with tart cranberries and packed with wholesome oats, these delicious muffins bake up moist, with nicely rounded, golden-brown tops.
Autumn Fruit StrudelAutumn Fruit Strudel
Here, a mix of fresh and dried fruits is tucked into layers of flaky phyllo dough for an easy, lightened up dessert.
Spiced Cider DoughnutsSpiced Cider Doughnuts
You may wonder if making your own doughnuts is worth the effort. Just one bite of these sugar-glazed deep-fried treats will prove it is. The spicy flavor is sure to bring back memories of crisp autumn mornings and relaxing breakfasts in flannel pajamas.
Cranberry & Pear CrumbleCranberry & Pear Crumble
Warm, gooey, sweet-tart pears and cranberries covered with a spiced crumble topping — this is the ultimate no-fuss fall dessert. Don’t forget vanilla ice cream for serving.
Salted Caramel Apple PieSalted Caramel Apple Pie
A traditional autumn favorite — apple pie — gets a modern twist here with the addition of salted caramel. A lattice crust makes it pretty enough for a special occasion.
Brandied Apple Cake with Figs and WalnutsBrandied Apple Cake with Figs and Walnuts
Loaded with apple chunks, dried fruit and nuts, here is a not-overly-sweet cake that can be enjoyed for breakfast, afternoon tea or as a casual dessert when topped with whipped cream.
Pumpkin Coffee Cake with Brown Sugar-Pecan StreuselPumpkin Coffee Cake with Brown Sugar-Pecan Streusel
This coffee cake is lighter than you would expect, with the rich flavor of pumpkin and spices and a thick layer of crunchy brown sugar and pecan streusel. Serve it for an autumn brunch.
Cranberry Chess TartCranberry Chess Tart
With its simple custardy buttermilk filling, chess pie is a classic dessert of the American South. This updated version is baked in a square tart pan and includes sweet-tart cranberries and orange zest, giving it a festive twist for the fall and winter tables.
Deconstructed Apple Crisp with Buttermilk Ice CreamDeconstructed Apple Crisp with Buttermilk Ice Cream
Here, Liz Williams, Pastry Supervisor at Tennessee’s Blackberry Farm, gives the classic apple crisp a creative makeover: The topping is transformed into oatmeal cookies that are served atop the apple filling in individual bowls. A scoop of buttermilk ice cream adds the perfect finishing touch.
Pumpkin Bread with Cream Cheese SwirlPumpkin Bread with Cream Cheese Swirl
This spiced pumpkin bread has a delicious surprise hidden inside: a swirl of tangy-sweet cream cheese.
Pear-Custard TartPear-Custard Tart
This delicately flavored tart is filled with vanilla-poached pears and brandy-spiked custard, then topped with sugary toasted almonds. It makes an elegant finale for a fall gathering.
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Cinnamon Streusel Coffee Cake

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Crumbly cinnamon streusel ribbons the center and crowns the top of this tender cake. Ideal for serving to friends invited over for coffee or at a weekend brunch, it can be made in a tube pan, or, for a more decorative look, in your prettiest Bundt pan.

Cinnamon Streusel Coffee Cake

For the streusel filling

2 Tbs. unsalted butter, at room temperature

3 Tbs. all-purpose flour

1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar

3/4 cup (3 oz./90 g) chopped pecans or walnuts, toasted

1 1/2 tsp. ground cinnamon

For the batter

2 1/2 cups (12 1/2 oz./390 g) all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup (6 oz./185 g) unsalted butter, at room temperature

1 1/4 cups (10 oz./315 g) granulated sugar

4 eggs

1 tsp. vanilla extract

1 1/2 cups (12 oz./375 g) sour cream

Preheat an oven to 350°F (180°C). Butter and flour a 10-inch (25-cm) tube pan or Bundt pan.

To make the streusel filling, in a small bowl, combine the butter, flour, brown sugar, nuts and cinnamon. Using a pastry blender or fork, mix until crumbly. Set the streusel aside.

 

To make the batter, in a bowl, stir together the flour, baking powder, baking soda and salt. Set aside.

To make the batter by hand, in a large bowl, using a wooden spoon, beat together the butter and granulated sugar until light and creamy. Mix in the eggs and vanilla, beating until smooth. Add the dry ingredients in 3 batches alternately with the sour cream and stir with a rubber spatula just until the batter is almost smooth.

 

To make the batter using an electric mixer, in a large bowl, beat together the butter and granulated sugar on medium-low speed until creamy. Beat in the eggs one at a time. Stir in the vanilla. Add the dry ingredients in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.

 

Pour half of the batter into the prepared pan and smooth the surface with the rubber spatula. Sprinkle evenly with half of the streusel filling. Cover evenly with the remaining batter and sprinkle with the
remaining streusel.

 

Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes, then turn out of the pan and let cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Serves 12.