Apple Streusel Cake In A Jar
November 1, 2010
I hope you all had a nice Halloween yesterday! We received a whopping 5 trick-or-treaters last night. You know you live in the sticks when…!
This morning, I am going to show you the first Cake In A Jar recipe that some of you have been anxiously awaiting. As I mentioned in my Going the Distance post, these Cakes In A Jar are among the most delicious and moist cakes I have ever tried. I developed the recipes through trial and error and I am happy to share these with you to enjoy. They would be really fun recipes to make with kids too.
First up…. Apple Streusel! My favourite. 🙂
Apple Streusel Cake In A Jar
Makes three-four, 250 ml Mason Jar cakes.
- 1/2 cup + 1/8th cup all purpose flour
- 1/3 cup sugar
- 1/4 tsp cinnamon
- 1/8th tsp ginger
- 1/8th tsp nutmeg
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tbsp ground flax + 2 tbsp water (flax egg)
- 1/4 cup butternut squash, pureed
- 1 tsp vanilla extract
- 1/2 cup chopped and peeled apple (I used Granny Smith)
- 1/4 cup almond milk
- 1/8th cup coconut oil, melted (or other light tasting oil)
- Streusel, for layering: 2 tbsp Turbinado sugar, 1 tbsp flour, 1 tbsp Earth Balance, 1/4 tsp cinnamon
- 1/2 cup chopped Pecans, for layering
Directions: Preheat oven to 350 and grab a baking sheet and set aside. Grab three 250 ml Mason jars and sterilize in boiling water. Set aside. In a small bowl mix your flax egg and set aside. In a large bowl, mix your dry ingredients (flour, sugar, cinnamon, ginger, baking powder, nutmeg, salt). In a medium sized bowl mix your wet ingredients (flax egg, butternut squash, vanilla, milk, oil). Add wet to dry and mix well. Fold in chopped apples. Now mix up your streusel ingredients in a small dish with a fork until fully combined. Add approx. 3 tbsp of the cake batter into the Mason jar. Now add on about 1/2 tbsp of streusel mixture and some chopped pecans. Follow this with another layer of cake batter (about 1-2 tbsp) and then more streusel and chopped pecans. Makes 3-4 mason jar cakes. Take the mason jars and place on baking sheet and then bake for approx 20-25 mins at 350F until cake slowly bounces back when touched. Remove from oven and allow to cool for at least 30 minutes. Serve immediately or store in fridge for up to 3 days.
Note : Some people ship the cakes in a jar, but from what I read it is not recommended due to bacteria risks. I would err on the safe side and safely store the cakes in the fridge for up to 3 days. Bring to room temperature before serving.
First up, gather your dry ingredients!
Combine and then fold in the chopped apples.
Gather your cinnamon streusel ingredients…
Mix together with a fork to combine.
Begin layering the Cakes In A Jar!
Layer 1 = 3 tbsp approx cake batter
Layer 2 = 1/2 tbsp- 1 tbsp streusel
Layer 3 = 1 tbsp chopped pecans
Layer 4 = 1-2 tbsp cake batter
Layer 5 + 6 = 1/2 tbsp streusel and pecans
Don’t worry if you don’t do the layers perfectly. It will all turn out in the end!
After 20-25 mins of baking in the oven at 350F…
YUM!! One of the best tasting cakes I have ever tasted.
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Apple cake in jar
[Post sponsored by Volkswagen] If you are out and about a lot, it’s always a good idea to take along some delicious snacks. You could grab a pretzel at the bakery around the corner or make yourself a sandwich. But it’s a bit tricky to take along a piece of cake. Cake wrapped in plastic will mostly end up squashed when it’s transported. The same thing is likely to happen if you put it in a box and the cake can move around. So what’s the solution? Well, just bake the cake in a glass jar and take it along. Problem solved 😉
Apple Cake in a Glass Jar | Bake to the roots
I have a huge collection of glass jars in my kitchen that probably apart from me only a grandma might have at home. I actually have glass jars in all sizes and shapes, which is why a cake in a glass jar is my first choice when it comes to creating a portable treat. These cakes are easy to make and everybody loves them. You can take them on a trip and they also make great little gifts for friends and family. Just add a bow or a sticker and you’re done.
Apfelkuchen im Glas | Bake to the roots
I used medium sized glass jars for this recipe – when baked, the glasses are quite full, but can still easily be closed. If you want to decorate the cakes, for example with some nuts or apple chips, you should go for a larger glass to make sure the decoration still fits inside. In my case, there was only enough space for a thin layer of powdered sugar 😉
If you want to store the cake for several days, which is absolutely no problem, you should make sure that the jar is really clean before filling in the batter. You have to close the jar right after baking. Let it cool down on a kitchen towel – the result is a cake that you can store longer than a regular cake. Because of the apples, you cannot keep it for 3 months (like other cakes baked in a glass jar), but a week of storage is absolutely fine. When you open the glass, you will have a delicious apple cake that tastes like it’s fresh out of the oven – well, almost 😉 If you know the cake will be eaten the next day, you don’t have to hurry to close the glasses after baking. You can let them cool down and decorate them and then close the glasses.
INGREDIENTS / ZUTATEN
3-4 tbsp. bread crumbs
2 apples (medium size)
2-3 tbsp. lemon juice
3/4 cup (100g) cake flour
1/3 cup (45g) cornstarch
2 eggs, divided
pinch of salt
2/3 cup (150g) butter, at room temperature
3/4 cup (150g) brown sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
pinch of cardamom
3-4 EL Semmelbrösel
2 mittelgroße Äpfel
2-3 EL Zitronensaft
100g Kuchenmehl (Type 550)
45g Speisestärke
2 Eier, gerennt
Prise Salz
150g weiche Butter
150g brauner Zucker
1 TL Vanille Extrakt
1/2 TL Zimt
Prise Kardamom
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Apple Cake in a Jar
Nutritional values
| Vitamin A | 595.19 mg | (74,399 %) |
| Vitamin D | 1.98 μg | (10 %) |
| Vitamin E | 9.15 mg | (76 %) |
| Vitamin B₁ | 0.35 mg | (35 %) |
| Vitamin B₂ | 0.72 mg | (65 %) |
| Niacin | 4.01 mg | (33 %) |
| Vitamin B₆ | 0.09 mg | (6 %) |
| Folate | 49.54 μg | (17 %) |
| Pantothenic acid | 0.28 mg | (5 %) |
| Biotin | 10.39 μg | (23 %) |
| Vitamin B₁₂ | 1.26 μg | (42 %) |
| Vitamin C | 9.74 mg | (10 %) |
| Potassium | 605.67 mg | (15 %) |
| Calcium | 215.42 mg | (22 %) |
| Magnesium | 46.28 mg | (15 %) |
| Iron | 4.42 mg | (29 %) |
| Iodine | 58.8 μg | (29 %) |
| Zinc | 0.62 mg | (8 %) |
| Saturated fatty acids | 33.93 g | |
| Cholesterol | 303.13 mg |
Ingredients
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Grease the glass jars with butter and sprinkle with breadcrumbs.
Peel the apples, cut into quarters, remove the cores and slice the quarters thinly. Toss with the lemon juice.
Beat the butter and salt until light and fluffy. Alternately add the sugar and eggs, then mix in the sour cream. Combine the ground almonds, flour and baking powder and stir into the egg mixture until smooth. Fold in the apples and spoon the mixture into the prepared jars about 2/3 of the way full. Bake for 35 minutes, until a toothpick inserted comes out clean.
Remove from oven and let cool completely. Dust with powdered sugar and seal the jars if not serving right away.
Источник
25 Apple Cakes You Need To Bake This Season
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All Poconos
Required Ingredients:
- 2/3 cup shortening
- 2 2/3 cups white sugar
- 4 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 2/3 cup water
- 3 cups grated apple
- 2/3 cup raisins
- 2/3 cup chopped walnuts
Preparing/Cooking:
- Preheat oven to 325 degrees F (165 degrees C).
- Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars.
- Sift together flour, baking soda, salt, nutmeg and cinnamon.
- Set aside.
- Cream shortening and sugar until fluffy.
- Add eggs and beat in well.
- Add flour alternately with water and mix until smooth.
- Fold in apples, raisins and nuts.
- Fill jars 1/2 full of batter, being careful to keep the rims clean.
- Wipe off any batter that gets on the rims.
- Bake at 325 degrees F (165 degrees C) for 45 minutes.
- Meanwhile, sterilize the lids and rings in boiling water.
- As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring.
- Jars will seal as cakes cool.
- Place the jars on the counter and listen for them to «ping» as they seal.
- If you miss the «ping», wait until they are completely cool and press on the top of the lid.
- If it doesn’t move at all, it’s sealed.
- Jars should be eaten or kept in refrigerator for up to a week.
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