Welcome to BA Bake Club, a community of curious bakers. Each month, senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—ask questions, share pics, listen to our podcast, and lots more here.
This shareable, pull-apart monkey bread will make you feel like a kid again. A tart-sweet caramel made with apple cider is poured into a Bundt pan (we love this one from Nordic Ware) and topped with cinnamon-sugar-coated dough balls and tender apple pieces before heading into the oven. Once baked and inverted, the caramel cascades down the sides of the monkey bread and coats it in a glossy, sticky sheath. Allowing the monkey bread to cool in the pan for exactly 20 minutes before turning it out is imperative for the caramel to cool to be the right consistency. It’s the classic monkey bread you know and love, reinvented as an autumnal treat fit for any fall occasion
