Apple Streusel Cake In A Jar

by Angela (Oh She Glows) on November 1, 2010


Good morning!

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!


and your wet…


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.


I get a little excited over them. ;)


Have a great day!

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{ 13 comments… read them below or add one }

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Rebecca November 2, 2010 at 2:38 am

They look great, good idea for a dinner party. I really wish I could get canned pumpkin.


Casey Thomas November 2, 2010 at 6:44 am

These look very yummy! It looks like cake parfait :)


Pure2raw twins November 2, 2010 at 7:29 am

YUM! Thank you for sharing, I am going to bookmark this recipe, cannot wait to make it!


Jemma @ Celery and Cupcakes November 2, 2010 at 8:44 am

They look amazing…such a great idea!


Hilary November 2, 2010 at 8:44 am

I LOVE the idea of baking cakes in Mason jars! I’ve always loved ramekins for their cute individual size, but this opens up a whole new world! :)


Katie November 2, 2010 at 8:57 am

I made this last night with a few subs (GF buckwheat flour, chia egg instead of flax, applesauce instead of oil, and a mix of sucanat and brown sugars) and they were delicious! I didn’t have mason jars handy, but they turned out fine as 8 cupcakes. I knew I had a winner when my husband came from from the gym and scarfed down three :) BTW, I figured out the calories, and for the subs above, each cupcake was 98 calories, 2g fat, 9g sugar, 4g fiber, and 2g protein. Not too shabby for something so darn delectable :) Thanks!!


jodye @ 'scend food November 2, 2010 at 10:57 am

I love jars, and especially food eaten out of jars, and even more so, sweet appley desserts eaten out of jars, so it looks like this is a definite win in my book. The streusels look amazing, Angela. Thank you for sharing the recipe!


Tracey November 2, 2010 at 11:20 am

What a great idea for cake! This recipe is perfect for the season as well, thanks for sharing it with us! Can’t wait to give it a try :)


[email protected] November 2, 2010 at 12:10 pm

and the combinations are endless as to what type of pie and flavors to add. jar of happiness <3


Heidi - Apples Under My Bed November 2, 2010 at 6:23 pm

yum yum yum!! love it :) well done on being the reader’s choice too!! your entry was epic!
Heidi xo


Diana @ frontyardfoodie November 3, 2010 at 9:52 am

Oh my word, that looks so incredibly tasty!! Thank you for this fall recipe! I ‘m totally going to make this all the time now.


Amy @, a.musing November 18, 2010 at 6:01 pm

Haha I’m just making this recipe now and was like, man that doesn’t look like a lot of batter! ‘Til I realised I’m using the big Mason jars. lol

Any chance you’ll be posting the s’more-in-a-jar recipe? I’d love to try that one too – it looks delicious!


Amy @, a.musing November 18, 2010 at 7:29 pm

So I heard a crack coming from the oven and decided to take the jars out just in case and baked it in a regular dish. I couldn’t actually find any cracks, but I wouldn’t suggest making this in the big jars, just in case.


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