Recipe for peaches and cranberries cake in a glass
Production: 10 – Serving
Preparation: 10 Minutes
Cooking: 30 Minutes
Recipes for tasty cakes with their bottom covered with syrup and beautiful pieces of fruit are ideal candidates for glass jar baking making them perfect desserts for the lunch boxes.
Our recipe combines the sweet flavors of apples and peachs, the tart side of the cranberries and the slightly bitter one of the almonds. The fruits are gently cooked in a vanilla syrup and cover with a apple lace paste that coats the sliced almonds. Served warm (30-45 seconds in the microwave) and directly into the glass bowl, this little sweet treat is sure to please everyone. By adding a scoop of ice cream or a good portion of vanilla yogurt makes it a dessert fit for a king.
Cakes and puddings, baked in individual portions, are always popular. Easy to prepare but bursting with flavor, they complement nicely your meals to go.
Peaches – 
Brown Sugar – [2 cups] (500 ml.)
Water – [1 cup] (250 ml.)
Dried Cranberries – [1/2 cup] (125 ml.)
Vanilla extract – [1 teaspoon] (5 ml.)
Butter – [1/3 cup] (85 ml.)
Brown Sugar – [1 cup] (250 ml.)
Egg (large) – 
Flour (all purpose) – [2 cups] (500 ml.)
Ground Cinnamon – [1 teaspoon] (5 ml.)
Baking soda – [1 teaspoon] (5 ml.)
Salt – [1/2 teaspoon] (3 ml.)
Apples sauce – [1 cup] (250 ml.)
Sliced Almond – [1 cup] (250 ml.)
1- Peel, pit and cut the peaches into chunks.
2- In a saucepan, dissolve 2 cups (500ml) brown sugar in water and heat to boil.
3- Add the diced peaches, the cranberries and the vanilla .
4- Simmer over low heat for 15 minutes then set aside.
5- Preheat the oven to 350F (180C).
6- In the mixer, beat butter, 1 cup (250ml) brown sugar and egg to obtain a uniform mix.
7- Reduce the mixer speed to minimum and stir in the of apple sauce.
8- In a bowl, combine flour, cinnamon, salt and baking soda .
9- Slowly stir contents of bowl into the liquid mixture and mix well.
10- Remove bowl from mixer, add the sliced almonds and use a spatula to mix them in the dough.
11- Place glass jars (or ramekins) in a large roasting pan .
12- Divide the pieces of peach and cranberries within ten containers and cover with remaining syrup.
13- Divide batter evenly among the containers.
14- Pour hot water into roasting pan to cover the bottom 1/4 of the containers.
15- Bake for 30-35 minutes.