Bake Club Is Back With September’s Recipe of the Month

By Jesse Szewczyk and Shilpa Uskokovic

I want to preface by acknowledging that summer is not yet over. No matter what the pumpkin spice lattes are whispering in our collective ears, there are still a few weeks of the season left. Tomatoes are still hanging on for dear life. I can squeeze in a couple more dinners of corn on the cob with butter and salt and nothing else. But it’s also now apple season.

Thanks to the incredible marvel that is cold storage, we’ve become so used to seeing glossy, buxom apples year-round at the store that we forget they’re cyclical, just like summer raspberries.

These delights borrow the best bits from a cake doughnut (tender, fluffy insides) and a state fair fritter (big, juicy chunks of fruit) for a dialed-up treat that tastes like fried apple pie. It also leans on the Central and Eastern European tradition of adding fresh cheese to pastry dough. A little ricotta makes the batter fry up plush and springy, with a nutty taste.

As always, do let me know how it goes on the recipe page, in the app, or in u on Substack. I love to hear from you.