Sour Beer Camping Cake
Combine all the cake-mix ingredients ahead of time and store in the refrigerator in a resealable bag until you’re ready to leave. Then it’s a simple matter to finish preparations at the campsite. If you like, you can line the Dutch oven with aluminum foil for easier cleanup. Active preparation time: 10–15 minutes Cooking time: 35–45 minutes Serves: 4–6
2 cup all-purpose flour 1 cup sugar ¾ tsp kosher salt 1 Tbs baking powder ½ tsp baking soda ½ lb (227 g) butter, cold and cubed
1 lb (454 g) frozen peaches ½ lb (227 g) frozen raspberries ½ cup (118 ml) sour beer Pinch kosher salt 5 Tbs brown sugar 1 cup (237 ml) vanilla yogurt
In a food processor, combine all the dry ingredients for the cake mix and mix thoroughly. Add the cold butter a little at a time and process until coarse crumbs form. Store the mix in a resealable bag in the refrigerator or a cooler for at least 3 hours.
Build a fire and let it burn until you have a bed of hot coals.
In a 10–12 inch (25–30 cm) footed Dutch oven, arrange the peaches and raspberries evenly over the bottom of the Dutch oven. Pour the beer over the peaches and raspberries and sprinkle with the salt and brown sugar.
Pour half of the cake mix over the fruit mixture and mix. Cover the Dutch oven, and place it on top of the coals. Arrange some hot coals over the top of the Dutch oven’s lid. Add small pieces of wood for additional heat and cook for 20–25 minutes.
Remove the Dutch oven from the coals, carefully remove the lid, and top the fruit and cake mixture with the remaining cake mix. Replace the lid, return the Dutch oven to the coals, top again with hot coals, and cook for an additional 15–20 minutes.
Once cake is golden brown, let it cool and serve with the vanilla yogurt.
Beer Suggestions: Jester King Spon (Austin, Texas), Allagash Farm to Face (Portland, Maine), Perennial Artisan Ales Von Pampelmuse (St. Louis, Missouri), Creature Comforts Athena (Athens, Georgia).