The leaves are changing colors and it’s finally weather appropriate to wear a sweater. The only thing that’s missing in this cool, crispness of fall is a tasty, decadent treat — something with a little pumpkin perhaps? Last week I was scrolling Instagram food hashtags and came across a post from The Baker’s Jar Philly — a bakery that makes cakes in perfectly portioned mason jars! I’ve never seen anything like it and after creeping on the rest of their photos, I had to visit.
Located on the corner of 16th and Bainbridge, the light-filled shop is popular with locals coming in for their morning coffee fix and of course, cake.
Owner Avery Goldman was on hand to guide me through their various offerings but once I saw the Pumpkin Cake, I couldn’t unsee it.
A temporary flavor, it was already flying off the shelves and I was lucky to snag the last one.
“It’s a recipe from my friend’s mom,” Goldman noted. “I doctored it up a bit.”
Upon opening the adorable 8 oz. mason jar, I was greeted with a huge amount of velvety cream cheese frosting, lightly sprinkled with cinnamon.
“Some people like the jars because it makes it easier to save some cake for later,” Goldman mentioned, as I sat there by the sunny window, in pumpkin bliss.
I wouldn’t be taking any home. I can’t leave anything unfinished — especially dessert, or in this case, breakfast. (Don’t judge. I’m an adult and cake for breakfast is totally acceptable as long as coffee is involved) Once I got through the generous layers of frosting, I reached the cake itself — impeccably moist, spiced with nutmeg, cinnamon and cloves. Overall the Pumpkin Cake is everything you’d want in a fall treat — sweet, easy to eat and delicately infused with the seasonal spices. It was perfectly balanced.
Would I come back? Heck yes. I already have my eye on the Chocolate Bread Pudding AND Dulce de Leche Brownie. I also found out that when I return my mason jars, I get 50 cents off my next cake purchase. Talk about a sweet deal.
Hot Plate: Pumpkin Cake in a Jar
Jennifer Logue
