These individual cakes are baked and served right in the jar. Layers of sweet fruit and cobbler-esque cake fill Mason jars for the ultimate portable picnic dessert. Karen came up with this recipe in the summer, but she recommends using whatever fruit is in season; she also says this recipe is a good use for slightly damaged fruit.
Game plan: These cakes can be made ahead; stored (with a proper lid and sans whipped cream) in the refrigerator for up to 1 week; and, of course, gifted.
Reprinted with permission from Can It, Bottle It, Smoke It And Other Kitchen Projects by Karen Solomon. Copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit for book cover: Angie Cao © 2011