Peach and Blackberry Cake in a Jar

Late summer and early fall is a perfect time to pack a picnic and head out for the day in the Northeast.  The weather is beautiful.  The air is dry.  The temperature is just right – not too hot and not too cold.  It’s the best time to be outside in my humble opinion, hence my picnic idea.  Where there is food involved then there must be dessert.  It’s a necessity, so I came up with this take along dessert – Peach and Blackberry Cake in a Jar.  I made these cakes in 10 oz. Weck canning jars.  They are ideal for taking on a picnic, because they are oven friendly and come with covers. You could also make these cakes in 10 oz. ramekins, if you don’t want to go on a picnic, but I highly recommend it.

1 Peach Sliced and 1/2 pint Blackberries

1 T. Sugar
1/4 tsp. Cinnamon

Preheat oven to 350*F.  In a large bowl, cream together butter and brown sugar.  Add egg and milk.  Set aside.

In a medium bowl, mix together flour, baking powder, cinnamon and salt.

Add flour mixture to butter mixture and mix together.

Place 4 jars/ramekins on a cookie sheet and spoon 1/2 cup of batter into each jar/ramekin.  Top with sliced peaches and blackberries.  Mix together tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle on top.

Bake for 30 minutes or until cake tester comes out clean.

Cool completely and cover for your picnic, or cool slightly and serve.