Peach-Blackberry Camp Cake
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour3 cup
Granulated Sugar1 tsp
Baking Powder1 tsp
Baking Soda2 tbsps
Bourbon1 large
Egg3 cup
Buttermilk1 tsp
Vanilla Extract170 g
Blackberry (about 1 cup)Directions:
1
Cake mix: Whisk flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; transfer to a large resealable plastic bag
2
Whisk flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; transfer to a large resealable plastic bag
3
Do Ahead Cake mix can be made 1 week ahead
4
Store at room temperature
5
Cake mix can be made 1 week ahead
6
Store at room temperature
7
Assembly: Build a fire in a pit and let it burn down until coals are covered with ash
8
Rake a layer of coals away to one side of fire
9
Toss peaches, bourbon, salt, 2 tablespoons demerara sugar, and 2 tablespoons water on a 20x12" sheet of heavy-duty foil, then fold edges up and over to create a packet; pinch edges closed
10
Cook on a grate over coals, adding a splash or two of water halfway through if needed, until soft, 20–30 minutes
11
Let peaches cool slightly; coarsely chop
12
Line a Dutch oven with 2 layers of heavy-duty foil; lightly oil foil
13
Combine egg, buttermilk, and vanilla in a measuring glass or small bowl
14
Place cake mix in a large bowl and vigorously stir in butter and 1/4 cup buttermilk mixture, adding a bit more buttermilk mixture if needed, until a very thick paste forms
15
Stir in remaining buttermilk mixture, then add blackberries and peaches along with any juices and gently fold in just until mixture looks marbled
16
Scrape batter into Dutch oven; top with almonds and sprinkle with 2 tablespoons demerara sugar
17
Cover
18
Place Dutch oven directly in coals and set 18 hot briquettes (or scoop about a 1" layer of fine coals) on top of lid
19
Bake, rotating lid every 10 minutes (for even baking) and replenishing coals as needed, until cake is firm to the touch when gently pressed, 25–30 minutes
20
Just before serving, place yogurt in a small bowl and sprinkle remaining 2 tablespoons demerara sugar over top
21
Let sit until sugar dissolves, about 5 minutes
22
Serve warm cake upside down and dolloped with yogurt
23
Build a fire in a pit and let it burn down until coals are covered with ash
24
Rake a layer of coals away to one side of fire
25
Toss peaches, bourbon, salt, 2 tablespoons demerara sugar, and 2 tablespoons water on a 20x12" sheet of heavy-duty foil, then fold edges up and over to create a packet; pinch edges closed
26
Cook on a grate over coals, adding a splash or two of water halfway through if needed, until soft, 20–30 minutes
27
Let peaches cool slightly; coarsely chop
28
Line a Dutch oven with 2 layers of heavy-duty foil; lightly oil foil
29
Combine egg, buttermilk, and vanilla in a measuring glass or small bowl
30
Place cake mix in a large bowl and vigorously stir in butter and 1/4 cup buttermilk mixture, adding a bit more buttermilk mixture if needed, until a very thick paste forms
31
Stir in remaining buttermilk mixture, then add blackberries and peaches along with any juices and gently fold in just until mixture looks marbled
32
Scrape batter into Dutch oven; top with almonds and sprinkle with 2 tablespoons demerara sugar
33
Cover
34
Place Dutch oven directly in coals and set 18 hot briquettes (or scoop about a 1" layer of fine coals) on top of lid
35
Bake, rotating lid every 10 minutes (for even baking) and replenishing coals as needed, until cake is firm to the touch when gently pressed, 25–30 minutes
36
Just before serving, place yogurt in a small bowl and sprinkle remaining 2 tablespoons demerara sugar over top
37
Let sit until sugar dissolves, about 5 minutes
38
Serve warm cake upside down and dolloped with yogurt