Baking Season Is Upon Us

It's time to make apple crisp and apple skillet cake.

View in browser|nytimes.com Continue reading the main story September 25, 2021 Johnny Miller for The New York Times Baking Season Is Upon Us Baking season, or what some may refer to as "fall," is finally here. Grab some apples, heat the oven and get going on Genevieve Ko's apple crisp (above), or Erin Jeanne McDowell's apple skillet cake with salted caramel frosting. And break out the Bundt pan for Otis Lee's Detroit famous poundcake, with a glaze that's worth doubling. There's plenty more bakespiration in our weekly collection of the 10 most popular recipes on New York Times Cooking. Continue reading the main story ADVERTISEMENT Yossy Arefi for The New York Times (Photography and Styling) Otis Lee's Detroit Famous Poundcake Recipe from Otis Lee and Mr. Fofo's Deli Adapted by Cc Allen 1 1/2 hours Makes One 10-inch cake Mark Weinberg for The New York Times Apple Skillet Cake With Salted Caramel Frosting By Erin Jeanne McDowell 1 hour, plus cooling Makes 10 to 12 servings Johnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane. Apple Crisp By Genevieve Ko 1 1/4 hours Makes 6 to 8 servings Andrew Scrivani for The New York Times Original Plum Torte By Marian Burros 1 hour 15 minutes Makes 8 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018