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Dutch Oven Morning Coffee Cake

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Submitted by antsnmaine

A campfire coffee cake made in a cast iron Dutch oven with charcoal. Bisquick batter over pie filling, topped with cinnamon sugar and butter. Wake up the whole campsite with this one.

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

60 min

Nothing beats waking up at a campsite to the smell of cinnamon sugar and bubbling fruit drifting from a Dutch oven over hot coals.

This coffee cake is designed for outdoor cooking: dry ingredients get pre-mixed in a ziplock bag at home, pie filling or canned fruit goes in the bottom of the Dutch oven, and the batter drops right on top.

A generous sprinkle of cinnamon sugar and dots of butter finish it off before the lid goes on with charcoal piled above and below.

Forty minutes later, you’ve got a warm, fruit-bottomed coffee cake that makes you the most popular person at camp.

Kitchen Tips

  • Line the Dutch oven with foil for easy cleanup, especially with cast iron. Nobody wants to scrub baked-on sugar at a campsite.
  • Pre-mix dry ingredients at home in a ziplock bag. At camp, just add water, squeeze to combine, and you’re ready to go.
  • Coal placement matters. More coals on top than bottom prevents burning. Roughly two-thirds on the lid, one-third underneath.
  • Any canned pie filling works. Cherry, apple, blueberry, or peach all make great bases.

Ingredients

1 1
LARGE LARGE PIE FILLING
or fruit, canned *
½ 118
CUP ML SUGAR
mixed with the baking mix
½ 118
CUP ML MILK, SKIM, (NON FAT) POWDER
mixed with the baking mix
1 ½ 355
CUPS ML WATER
or water and egg
½ 118
CUP ML SUGAR
mixed with cinnamon, for topping
1 5
TEASPOON ML CINNAMON
for topping
1 113
STICK G MARGARINE
cut into small pieces for the top of cake in oven *

Directions

Put the bisquit mix, sugar, and milk powder in a zip lock food storage bag.

Minimize the air in the bag.

If using a cast iron dutch oven, line it with aluminum foil.

Put the fruit or pie filling in the bottom of the dutch oven.

Mix the liquid with the dry mix in the zip lock bag.

Be careful not to break the bag.

Add a little more liguid if the fixture is dry.

Put the dough onto the fruit in the dutch oven.

If the dough is firm, drip it in pieces over the fruit.

Sprinkle the top of the dough with cinnamon sugar and dot withsmall pieces of margarine.

Put the lid on the dutch oven and place about 24 charcoal coals on the lid and about 18 coals under the bottom.

Bake for 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 225 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 50mg 2%
Total Carbohydrate 18g 18%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 1%
Calcium 11% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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