Black Walnut Morning Cake in Weck

We love our classic Weck jars for decorating, planting, serving drinks, and of course canning. But did you know that they're also oven safe for use as single-serving bakeware? We recently started the day with a sweet treat-- a Weck-baked morning cake made using foraged black walnuts and topped with a drizzle of chocolate sauce. This warm fall treat would make a great dessert at autumn dinner parties, or a decadent centerpiece for a seasonal brunch. Read on for our recipe.

Black Walnut Morning Cake, baked in Weck:

Crumble
1 3/4 cups all-purpose flour
1 cup packed light-brown sugar
1 teaspoon ground cinnamon
Zest of 1 lemon
1/2 teaspoon coarse sea salt
1 1/2 sticks cold unsalted butter, cut into 1 inch cubes
1 1/4 cups chopped black walnuts

Cake
1 stick unsalted butter, room temperature (plus extra for greasing Weck jars)
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Juice from one lemon
1 cup sour cream
1 teaspoon ground cinnamon
1/2 cup chopped dates

Extra brown sugar for center of cake
Caramel or chocolate sauce to drizzle on top
4 19.6 oz. Weck jars

1. Butter Weck jars and lightly coat with flour. Set aside

2. To make the crumble topping: In a medium bowl, mix flour, brown sugar, cinnamon, and salt. Mix in the lemon zest. Using a pastry cutter or two butter knives, cut in the butter until small to medium clumps form. Mix in black walnuts. Set aside in the refrigerator until ready to use.

3. Preheat oven to 350 degrees. Sift flour, baking powder, baking soda, and salt into a medium bowl.

4. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs 1 at a time until well combined. Add vanilla and lemon juice.

5. Beat in flour mixture in 3 additions, alternating with 2 additions of sour cream (starting and ending with the flour). Beat until well combined.

6. Fill each Weck jar about 1/3 way full, then sprinkle with brown sugar and chopped dates. Top with remaining batter and spread evenly using an offset spatula or back of a spoon. Sprinkle crumble topping mixture evenly over batter.

7. Bake cakes until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let cool completely. Top with caramel or chocolate sauce if you’re feeling extra decadent! If you want to take the cakes out of the Weck jars, just run a knife around the sides to loosen (once cooled). Makes approximately 4 cakes.