October 26, 2020
Preheat the oven to 350 – wait, what if I don’t have a conventional oven at our camp site? I heard we can use a cast iron Dutch Oven instead, so how do we do this?
For this cake recipe, we tried baking in a Dutch Oven for the first time, and we burned it bad (made a serving of 6 to a serving of 3 after scraping the good stuff off the burnt crust). This was the first time we used a Dutch Oven and had the flame set way too high. Watching videos of how to cook with a Dutch oven, it says to put hot coals both under and on top of the Dutch Oven. We could not use coals here in Colorado due to the multiple fires across all western states, Colorado has a state-wide fire ban. Instead, we used a propane stove and covered it with a Dutch Oven Dome by Camp Chef to create an outdoor oven. Since we could not find any videos that used the Dutch Oven Dome, we had to guess at the flame adjustment. We had the flame too high and the bottom of the cake was a burnt to a crisp.
The next time we attempt this recipe using the same Dutch Oven Dome, we will reduce the flame by a lot. And believe me, we will do this again as the part we scraped out still turned out very tasty. Can’t wait to try it again!
Why are we attempting this recipe? We are on a mission to try every recipe in Kent Rollins cookbook A Taste of Cowboy while we are camping. This was the first recipe we tried and I am looking forward to the next.
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Breakfast
12
15 minutes
60 minutes
Donald Clever
Preheat the oven to 350 – wait, what if I don’t have a conventional oven at our camp site? I heard we can use a cast iron Dutch Oven instead, so how do we do this?
2 cups blueberries, fresh or frozen
3 cups all-purpose flour, plus ½ cup if using frozen berries
1 teaspoon baking powder
1 teaspoon salt
2 sticks butter, softened
2 cups sugar
3 large eggs
1 cup lemon yogurt
1 teaspoon vanilla extract
Zest of 1 lemon
Powdered sugar for sprinkling
If using frozen blueberries, toss them in a small bowl with ½ cup of flour and set aside. If the blueberries are fresh, skip this step
In a medium bowl, combine the 3 cups flour, baking powder, and salt. Set aside
In a large bowl, cream the butter and sugar together for about 1 minute, or until fluffy
Beat in the eggs, one at a time. Mix in the yogurt, extract, and lemon zest
Slowly mix the flour mixture into the wet mixture until combined. If using frozen berries, sift the flour out. Fold the sifted frozen berries or the fresh berries into the batter. Place an empty (clean and greased) soup can in the center of a greased Dutch Oven to create a make-shift Bundt pan. Scrape the batter into the Dutch Oven around the soup can
Cover the Dutch Oven and place on a low heat for about 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean (If you can’t use coals, you can use a Dutch Oven Dome instead)
Let the cake cool. Remove the center soup can. Cut and serve from Dutch Oven. Sprinkle with powdered sugar and serve at room temperature
If using a conventional oven instead of a Dutch Oven, use a Bundt pan and preheat oven to 350 Degrees F and bake for 1 hour.
Comments will be approved before showing up.
Welcome to Camp Wild Ride - A Community of Campers who loves to Ride Off-Highway Vehicles!
OHV camping (sometimes referred to dispersed camping) is camping in a location that allowed you to ride your off-highway vehicles right from your campsite.
Within this site, you may find the following:
> Advice – Tips and How-To articles and videos
> Locations – Answering the questions of how to find camping locations and sharing some of our own favorite spots.
> Products and Reviews – A wide variety of camping gear with some reviews and comments of what we use or wish we had
> Opportunity to Share and Comment – We want to hear from you. What are we doing right, Where can we improve. Please share with us on our Social Media sites or comment on any of our Blog Posts.