They’re so popular for so many purposes, we sometimes forget that Mason and Ball jars were designed strictly for canning. But these days, they are a favorite in crafting, decorating and, believe it or not, baking a really fun, simple and ultra-transportable cake! Cake in a jar? Yes, that’s right. I said jar.
Half-pint wide-mouth jars make perfect single-serving cakes that you can bake in the oven, cool down, seal and take to a party or pack in a lunchbox.
I’ll admit I was skeptical about putting Mason jars in the oven until I researched and discovered that the same jars you use for canning are designed to withstand very high heat and are sturdy enough to bake in.
Then I found out that although the Mason jar has been around since 1858, making cake in a jar is one of the newest baking crazes.
With cake in a jar, there’s no need to make the batter to pour into the jar.
Simply spoon the raw ingredients into the jars, add a slice of butter on top and watch the magic happen in the oven. Then serve the tasty treats right from the jar. Here are two variations of my new favorite single-serving sensation.
Cobbler Cake in a Jar
For 4 half-pint Mason jars:
– 3 cups fresh or frozen fruits
– 3/4 cup flour
– 3/4 cup sugar
– 1/2 teaspoon salt
– 4 tablespoons butter
– Whipped cream for topping
– 1 package dried beans
In a bowl, mix together fruits of choice equaling 3 cups. 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 one tablespoon 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 350 degrees for about 45 minutes. Remove from oven and allow cakes to cool. When cooled, twist on lids and refrigerate until ready to serve. Top with a dollop of whipped cream.
Half-Pint One-Pan Éclair:
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 neckline. Melt one container of chocolate fudge frosting in microwave for about 45 seconds. Pour several tablespoons of melted frosting over the top of each jar of graham cracker layers. Refrigerate for 24 hours to soften graham crackers before serving.