I’m kind of into baking in mason jars right now. A recipe manifested itself onto my social media feed and I have made cakes in jars twice since then. Actually, if I’m being honest, I’m into putting pretty much anything in little jars, as they are cute and small and so convenient. With the new job and a 3-month old puppy, I haven’t had much time for baking. But this recipe takes virtually no time in preparation and an hour to bake.
You just start with your favorite vanilla cake recipe and seasonal berries. I filled 3/4 of half-pint sized mason jars with the batter and fruit. Top with unsweetened coconut shavings and into the oven they go for an hour. Make sure the jars don’t touch, so the heat circulates evenly. I didn’t have any dried beans on hand, but if you pour them around your jars in a deep baking dish, it will keep them from sliding around.
I also made freshly whipped cream to top off the cakes and gifted one to my former co-worker for her birthday. Who doesn’t like receiving cakes in jars? Enjoy, Fiesta Friday-ers! And happy anniversary (belated, oops) to Angie’s wonderful blog event. She’s been a great friend and hostess.