The Story
This weekend’s Big Game will be one of the biggest snacking days of the year. So let me contribute to the munching mania with a really fun, simple, and ultra-transportable treat that you can whip up in no time – Cakes in a Jar! Yes, that’s right. I said jar. Half pint, wide mouth jars make perfect single serving cakes that you can bake up in the oven, cool down, seal, and take to the Super Bowl party. I’ll admit, I was skeptical about putting Mason jars in the oven until I researched and discovered that they are the same jars that you use for canning and are designed to withstand very high heat – sturdy enough to bake in! Then I found out that, although the Mason jar has been around since 1858, baking cakes in a jar is one of the newest baking crazes. With cakes in a jar, there’s no need to make up the batter to pour into the jar. Simply spoon the raw ingredients into the jars, add a slice of butter on top and the magic happens while baking. Then serve the tasty treats right from the jar. Here are two variations of my new favorite single-serve sensations.
| Servings |
- 3 cups seasonal fruit (fresh or frozen)
- ¾ cup flour
- ¾ cup sugar
- ½ tsp salt
- 4 tbsp butter
- whipped cream (for topping)
- 1 package dried beans
Ingredients
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- In a bowl, mix together seasonal fruits of choice. Pour equal amounts of the fruit in each of the four jars. In another bowl, mix together flour, sugar, and salt until well combined. Pour equal amounts of dry ingredients on top of the fruit. Add 1 tbsp of butter on top of dry ingredients. Place the four jars into a square baking dish, a few inches apart. Spread dried beans around the jars to keep them steady while you’re moving them in and out of the oven. Bake at 350ºF for about 45 minutes. Remove from oven and allow cakes to cool down. When cooled, twist on lids and refrigerate until ready to serve. Top with a dollop of whipped cream.
- For delicious cakes in a jar that don’t need baking, try the half-pint Éclair! Place a graham cracker on the bottom of each jar. Combine one small box of vanilla pudding and one cup of milk, mixing until thickened. Add ½ small tub of Cool Whip and mix until well blended. Spoon a dollop on graham cracker. Repeat process until layers are just below the neck line. Melt one container of chocolate fudge frosting in microwave for about 45 seconds. Pour several tablespoons of melted frosting over top of each jar of graham cracker layers. Refrigerator for 24 hours to soften graham crackers before serving.
