Jessie Sheehan is a cookbook author, food writer, recipe developer, and baker. She is the author of The Vintage Baker(one of the Washington Post’s best cookbooks of 2018) and the co-author of Icebox Cakes(both published by Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes/and or written for Better Homes & Garden, Rachael Ray Everyday, the Washington Post, Yankee Magazine (October 2020) Epicurious, Food52, Fine Cooking, TASTE, Chowhound, Yummly, Spruce Eats and Little Sous, among others. She blogs at jessiesheehanbakes.com and can be found on Instagram at @jessiesheehanbakes. She likes layer cakes with lots of frosting and cookies that are thick and chewy. Oh, and she has a soft spot for chocolate pudding. She lives in Red Hook, Brooklyn, with her husband and two boys, not far from her beloved Baked, the bakery where she got her start.
Upside-down cake is one of my all-time favorites to bake due to its stunning good looks, its easy-peasy assembly, and its scrumptious caramelized fruit topping. Perhaps the most famous of the upside-down cakes is that of the pineapple variety (and truth be told, I’ve actually never taken a stab at one), but I have made them with bananas, peaches, sour cherries, and plums – to name a few. All are delicious and all basically call for the same easy steps: melt butter and sugar in […]
Coffee cake is just about the most perfect cake there is, if you ask me. I mean, of course: yes, I adore a generously frosted birthday cake, and I am nothing if not a huge fan of snacking cakes (small, single layer cakes often baked in an 8x8x2-inch square pan). But coffee cake is special because it is breakfast cake, cake to be enjoyed with your first cup of coffee of the day (or on its own, if coffee is not your thing). In other […]