Dutch-Oven Coffee Cake
Brown sugar crumble cake baked in a Dutch oven at camp. Breakfast cake with enough butter to sustain the morning.
- calories
- 600
- weight
- 4 oz
- cal / oz
- 150
- protein
- 7 g
- serves
- 4, scales
- prep
- 20 min
- cook
- 20 min
- total time
- 40 min
- water
- 120 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dessert
- Dutch oven
- Car camping
- Basecamp
- Vegetarian
- Real dishes
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| All-purpose flour | 1.5 cups plus 2 tablespoons | 1.5 cups for the batter, 2 tablespoons for the topping |
|---|---|---|
| White sugar | 6 tablespoons | |
| Baking powder | 1.5 teaspoons | |
| Salt | 1/2 teaspoon | |
| Shortening | 1/3 cup | or vegetable oil; carry in a waterproof container |
| Butter, melted | 2 tablespoons | |
| Powdered milk | 3 tablespoons | |
| Cold water | 1/2 cup | to mix with the powdered milk |
| Egg | 1 | fresh if you have one; otherwise 2 tablespoons powdered egg mixed with 2.5 tablespoons water |
| Vanilla extract | 1/2 teaspoon | |
| Brown sugar | 1/2 cup | |
| Ground cinnamon | 1/2 teaspoon |
Method
- Hydrate the powdered milk by mixing it with 1/2 cup cold water. Let it sit for a minute.
- Whisk together the flour, white sugar, baking powder, and salt in a large bowl.
- In another bowl, beat the egg and stir in the milk, melted shortening, and vanilla.
- Add the wet mixture to the dry mixture and stir until just combined.
- Grease your Dutch oven and pour in the batter, spreading it level.
- In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons flour. Sprinkle this over the top of the batter.
- Cover the Dutch oven and place it on a grill grate over medium coals. Bake for 18–22 minutes, until a toothpick comes out clean.
- Let it cool for 5 minutes before serving.
Coffee cake is forgiving to bake in the field because the crumb does not need to be light or delicate. The appeal is all in the topping—the brown sugar and cinnamon caramelize at the edges as the cake bakes, creating a crust that contrasts with the tender cake underneath. The butter keeps the crumb moist even if you slightly overbake it.
Baking in a Dutch oven over coals comes down to patience and coal placement. Arrange coals around and underneath the oven, not directly against it. If the bottom is browning too fast, lift the oven up and move it slightly away from the heat. If it is taking more than 25 minutes, your coals are probably cooling—add a few more. A smaller Dutch oven will bake faster and more evenly than a large one.
Packing
At home, combine the dry batter ingredients (1.5 cups flour, sugar, baking powder, salt) in a single bag. Mix the topping (brown sugar, cinnamon, 2 tablespoons flour) in a small separate bag. Carry powdered milk in its own container. Keep shortening or butter in a sealed, waterproof container so it doesn't leak.
Variations
- Stir 1/2 teaspoon instant coffee powder into the batter for depth.
- Mix chopped nuts into the crumble topping if you are carrying them.
- Drizzle a little more melted butter over the warm cake before serving.
https://www.cookingbites.com/threads/quick-coffee-cake.715