Mystery Lovers' Kitchen: mason jar cake

Tuesday, March 25, 2014

How to Make a Glazed 7 Up Mason Jar Cake - A Wedding Anniversary Post by Cleo Coyle

Because the word UP in Chinese sounds like HAPPINESS, the 7 UP drink is considered to be lucky, and it is the beverage of choice at many Chinese weddings. My husband and I discovered that little piece of trivia while researching our 11th culinary mystery, A Brew to a Kill, which features some adventurous (and tasty) sleuthing in New York’s Chinatown.

Marc and I write
The Coffeehouse
Mysteries to learn more
click here.

As it so happens, today is the anniversary of my wedding to my partner in crime-writing, my husband, Marc.

Happy Anniversary, Sweetheart!

What better day to share a little "happiness" cake with him—and all of you. Weddings aside, Spring is finally in the air (at least for some of the country), and a kicky little cake with bright, lemon-lime flavor feels like a happy idea, too. So let’s get baking…but first...

You're Invited to a Free Event...

Marc and I are very happy to be giving a talk, signing books, and enjoying a free coffee tasting at the event below. We hope you'll come by to meet us and sample a taste of a "Billionaire Blend" coffee, thanks to the One Good Woman coffee shop and Mechanicsburg Mystery Bookshop.

Click here or on the photo below for more info...

* * * *

Cleo Coyle's

Little Glazed
7 Up Mason Jar Cake

7 Up Cake has been popular since the 1950s when home bakers began replacing water in their cake mixes with the lemon-lime soft drink to help make the cake light and airy. By the early 1980s, light and airy went out the kitchen window, and home bakers began making 7 Up pound cakes, usually in a Bundt pan.

This is my fun, little version of the half-century old 7 Up cake. I kept the ingredient list simple and included Greek yogurt, something I always have in my fridge these days. I also enjoy blueberries, and that's an option for you, too. So toss a few into the jar before cooking it, if you like. They taste great with the light citrus flavor of the little cake. Enjoy...

~ Cleo

Ingredients:

3 tablespoons all-purpose flour

2 tablespoons white, granulated sugar

Pinch of salt

1/4 teaspoon baking powder

3 tablespoons 7 Up soft drink (carbonated, not flat)

1 tablespoon lime (or lemon) Greek yogurt

1-1/2 teaspoons vegetable, canola, or cold-pressed (liquefied) coconut oil

(optional) 5 or so blueberries, fresh or frozen

*To learn more about cold-pressed coconut oil (a healthier oil option) and what kinds to buy, click here. (The notes are in my recipe post for Chocolate Ricotta Muffins.)

Directions:

In a Mason jar with an 8 to 12 ounce capacity (my photos show a jar of 8 ounce capacity), stir together the flour, sugar, salt, and baking powder. Make a well in these dry ingredients and measure in the (carbonated) 7 Up, Greek yogurt, and oil. Mix until well blended into a smooth batter. Be sure all of the flour, especially at the bottom of the jar, is fully incorporated. If you're not sure, mix up the batter in another bowl and then pour it into the jar.

If using blueberries, toss them on top of the batter now.

Microwave about 1 minute or just a little over. This can be tricky. I have a 1,000 Watt microwave and I use high (full) power for 1 full minute plus about 10 to 15 seconds. You’re watching for the batter to rise to the top of the (8 ounce) jar and the top surface should become solid/springy when touched.

For the glaze, place 1 to 2 tablespoons of powdered sugar into a small bowl. Add a small splash of 7 Up soda. Whisk well. If the glaze seems too loose, add more powdered sugar. If it’s too thick, add a tiny bit more 7 UP. Adjust and spread on top of the cooled Mason Jar Cake.