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Cakes in a Jar Recipe

Cakes in a Jar
Difficulty: Easy | Total Time: | Makes: 4 cakes

These individual cakes are baked and served right in the jar. Layers of sweet fruit and cobbler-esque cake fill Mason jars for the ultimate portable picnic dessert. Karen came up with this recipe in the summer, but she recommends using whatever fruit is in season; she also says this recipe is a good use for slightly damaged fruit.

Game plan: These cakes can be made ahead; stored (with a proper lid and sans whipped cream) in the refrigerator for up to 1 week; and, of course, gifted.

Watch Karen demonstrate how to make her single-serving cakes in this CHOW Tip video.

INGREDIENTS
  • 1 1/2 cups pitted cherries
  • 1 cup sliced strawberries
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 3/4 cup heavy whipping cream
INSTRUCTIONS
  1. Preheat the oven to 350°F.
  2. In a small bowl, combine the cherries and strawberries and divide the fruit evenly among 4 half-pint canning jars. In another bowl, whisk together the flour, sugar, and salt and divide the mixture among the jars (1/4 cup per jar), tapping and shaking well to distribute the dry ingredients around the fruit. Top each jar with 1 tablespoon of butter. Note that the jars will not be filled all the way.
  3. Fill the bottom of an 8-inch square or round baking dish with dried beans in at least a double layer. Nestle each jar flat on its bottom in the pan; the jars should not be touching one another. (The beans will help keep the jars steady while you’re moving them in and out of the oven.)
  4. Bake for 1 hour, until the tops are brown and bubbly and the cakes have set. Allow the cakes to cool on a rack for 20 minutes.
  5. Whip the cream in a stand mixer or using a hand mixer until soft peaks form. Dollop whipped cream on each of the cakes and serve. Eat straight out of the jars.

Reprinted with permission from Can It, Bottle It, Smoke It And Other Kitchen Projects by Karen Solomon. Copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit for book cover: Angie Cao © 2011

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 8 Reviews
  • Cakes in a Jar Recipe
    3

    im sure it doesnt matter what kind of jar you use since im sure you dont bake them with the lids on anyway cause it would ruin the seals... or at least it doesnt say to leave the lids on... as for there being no mousture im sure the moisture comes from the fruit itself.

  • Cakes in a Jar Recipe
    5

    I made these this evening for a dinner party of 8 people. I used strawberries and our market's first local rhubarb. I wasn't sure how they would taste only because they seemed TOO easy. They were SO delicious I could hardly believe it and they were so adorable in the little Mason jars I had on hand. I will be making these over and over again, not only this summer, but for years to come. Thank you!!

  • Cakes in a Jar Recipe
    5

    The recipe sounds wonderful and I am going to make a batch on the weekend. There are many interesting possibilities for gifts and quick surprises. Thank you for a quick and easy recipe.

  • Cakes in a Jar Recipe
    5

    my husband has been making this type of cake for years only he calls it a cobbler and makes it in a pan. the fruit is all the moisture you need. He just dumps a cake mix (any flavor) over fresh fruit and then dots with butter. Its always delicious.

  • Cakes in a Jar Recipe
    4

    I agree -seems like there is not enough liquid! But maybe between the fruit and the TBSP butter it's enough.. They did say over-ripe fruit works well which would provide more moisture that way. We'll just have to try it; certainly seems simple enough. I might use all strawberries or strawberries and blueberries or even apples!

  • Cakes in a Jar Recipe
    3

    I'm having a hard time visualizing how this cake works since there's no liquid? So it's not like a batter cake...I'm confused. Looks super tasty, though. Has anyone tried this yet?

  • Cakes in a Jar Recipe
    5

    I'd imagine you could use one with a clasp provided you remove the lid or at very least the rubber ring from the lid.

  • Cakes in a Jar Recipe
    5

    I understand that this was re-posted from Karen Solomon, but do you know if the other kind of canning jar (i.e. the ones with the Clasp) can be used?

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