posted on: Monday, August 22, 2011

I think that cake-in-a-jar is the new cupcake, friends, and frankly I'm OK with that. Containing messes is my thing, plus I think that cake-in-a-jar is much easier to transport. Imagine going on a picnic and busting out a cake in a jar, how charming would that be? Very, right?! I think so too. I made these a while ago as good-bye gifts to my my kids’ teachers and am thinking of making them again as soon for a picnic.

The bottom layer is yogurt cake, the middle is fresh strawberries, and the top is whipped cream sweetened with honey. I don’t use non-stick spray because I don’t like the taste of oil coating my food, unless it's fried chicken. However, if you don’t like washing out cake from glass jars then by all means use the non-stick spray. I use a wide mouth jar which makes eating the cake and cleaning the jar afterwards a lot easier.

The great thing about cake in a jar is that you can experiment and be creative. Use your favorite cake recipe and top it with your favorite frosting and/or fruit. I went for a lighter, less, sugary cake,  and strawberries because strawberries pair well with yogurt and honey. However, if you do decide to use different cake batter then keep an eye out for baking time. This yogurt cake was baked for half an hour. A lighter fluffier cake, like yellow cake, I would maybe bake for 20-25 minutes. Once the cake springs up and when you insert a toothpick in the middle and the toothpick comes out clean, that’s when you should take your cake jars out of the over. Be careful the jars will be very hot. After the cake cools down you’ll be ready to add any toppings you like. Enjoy your summer and enjoy your picnics.

Yogurt Cake in a Jar
(printable version)
makes 9 jars

1 ¼ cups all purpose flour
1 ½ cups brown sugar
⅔ cup unsalted butter at room temperature
1 ½ cups plain whole fat yogurt
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 large egg whites
9 glass jars with lids (wide mouth ball jars that holds 2 cups is ideal)
one pint fresh strawberries
2 cups heavy whipping cream
2-4 tablespoons honey

  • Preheat oven to 350*, wash and dry the jars and lids.
  • Beat the flour, sugar, butter, yogurt, baking powder, and salt in a large bowl with an electric mixer on medium speed for 30 seconds. Scrape the sides of the bowl and them beat on high speed for 2 minutes, scraping bowl occasionally.
  • Beat in egg whites on high speed for 2 minutes, scrapping bowl occasionally.
  • Pour in ¾ cup of batter into each glass jar. Place the jars on a shallow baking metal pan (a cookie sheet with sides) and put in the oven. Carefully add 3 cups water to the metal pan.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Carefully remove the jars from the oven and let them cool down for at least ½ an hour.
  • Wash and dry out the strawberries. Cut them into slices and and carefully place about ¼ cups of sliced strawberries on top of the cake.
  • Whip the heavy cream on high until it starts to harden. Drizzle the honey while the cream is being whipped. Add between 2-4 tablespoons of honey, depending on how sweet you like you cream to be.
  • Spoon the whip cream on top of the strawberries, leaving room on top so as to be able to close the jar.
  • Serve immediately or close the jar and keep refrigerated until consumed. If you are taking this for a picnic it’s OK to keep out of the refrigerator for an hour, more than that I would recommend putting it in a cooler.


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