Easy Camp Dutch Oven Coffee Cake Recipe (2024)

FAQs

Can I bake a cake in my Dutch oven? ›

Dutch Oven Cake Recipes

If you've got a special recipe from Grandma, that should work great too. Most guides will mix the batter in a separate bowl, then add it to a greased dutch oven. No need to pre-heat, and we recommend not filling the dutch oven more than about 60%.

It's used as a flavouring for cakes and icing. Camp coffee is a type of instant coffee syrup made from sugar, water, coffee essence and chicory. Choose from pistachio and cranberry, hazelnut and date or chocolate and orange biscotti (if you can).

If your cake is hard, the problem probably lies in the beating. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. To achieve this the butter must be lukewarm and therefore not too hard.

Moisture — Choose a container that's moisture-resistant to keep your cake from becoming soggy or stale. I like to use glass containers with sealable lids or plastic containers with tight-fitting lids. Airtight — We all have those containers with cracked lids that end up fitting the container loosely.

In an enamel-coated Dutch oven, prolonged cooking with acidic ingredients may discolor the interior coating but doesn't erode it. The bottom line is, if using a seasoned cast iron Dutch oven with highly acidic foods, ensure the pot is well seasoned and limit cooking to short periods.

A Dutch oven helps to mimic the environment many professional bakers have in a bakery: a moisture-sealed chamber with intense and (mostly) even radiative heat. The Dutch oven offers ample thermal mass to ensure a temperature-stable baking environment with its thick cast iron walls.

Eat Less Sugar, Sugary Foods and Drinks

Use tinned fruit in natural juice rather than syrup. low-fat varieties) are high in sugar. Diet versions, such as Highlights® and Options® are fine. Avoid Camp Coffee® and coffee whiteners.

Welcome to Camp Chicory & Coffee Essence – a delicious blend of coffee and chicory that has been delighting customers for over 140 years. Camp Coffee is the perfect way to add some extra flavour to your favourite recipes.

Legend has it (mainly due to the picture on the label) that Camp Coffee originated as an instant coffee for military use. The label has the classic theme of the romance of the British Raj.

No, coffee cake does not taste like coffee. There is no coffee or caffeine in this cake despite its name. This streusel cake tastes like a lightly sweetened cake and oftentimes has spices like cinnamon and nutmeg. It is not a rich or overly sweet cake.

Why is my coffee cake not cooking in the middle? ›

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

One of the key factors that can lead to dense cakes is the incorrect ratio of ingredients. Baking is a science, and even a small deviation from the recipe can have a big impact on the final texture of your cake. Too much flour or not enough leavening agents like baking powder can result in a dense cake.

If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely. This way you'll get the added moisture from the oil without sacrificing the structural integrity that butter provides.

If you leave your coffee cake on the counter uncovered, or inadequately covered, it's a big mistake. In general, coffee cake lasts a few days to a week — though it's typically at its softest and sweetest right after it's made. Melted butter is key for moist coffee cake, but this dessert tends to get drier over time.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

Dutch ovens are all-purpose pots that can effortlessly go from stovetop to oven. They're great for searing, frying, braising, and baking.

This chocolate cake topped with milk chocolate frosting couldn't be easier—it's made, and baked, right in a cast iron skillet. Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.

There are so many different uses for Dutch ovens: Dutch ovens are great for both the stovetop and the oven, making them ideal for braising meat; cooking soups, stews, and sauces; boiling water for pasta; frying chicken; and even baking bread.

Dutch ovens are oven-safe, making them ideal for braising meat or baking bread. If you're baking on high heat, beware: your pot is probably heatproof, but the knob on the lid often has a heat limit below 400º. Simply twist off the knob and bake without it, or use a metal knob.