Blueberry Buckle Cake

     While blueberries are cheap and plentiful, run out and buy the ingredients you need to make this wonderful cake.  That being said, I am giving you the original recipe from Kraft but I substituted a plain white cake mix with a Duncan Hines Golden Butter mix I had in the pantry.  The big difference is that the Golden Butter mix is made with 7 tablespoons of softened butter in place of the usual vegetable oil.  Needless to say, the cake was very rich.  The cake baked for a total of 30 minutes with 12 briquettes in a ring around the bottom of the oven, 16 coals placed in a ring around the outside of the lid with 9 more placed in a second smaller ring around the center.  Take a peek halfway through cooking time to make sure the cake is not browning too quickly.  Light, crunchy and overflowing with berries, every bite will remind you of a warm, summer's day.
    
Blueberry Buckle Cake
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup (1 stick) chilled butter, cut into small pieces
1 package (2 layer size) white cake mix plus ingredients needed from package to make cake
1 3.4 oz package vanilla flavor instant pudding
1 Tblsp lemon zest (optional)
4 cups fresh blueberries

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     Combine first 3 ingredients in large bowl.
     Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
     Prepare cake batter as directed on package.
     Add dry pudding mix and zest; beat 2 minutes.
     Fold in blueberries; pour into prepared dutch oven.
     Sprinkle with streusel mixture.
     Bake at 375 degrees for 35-50 minutes or until toothpick inserted in center comes out clean.
     Cool for 30 minutes before removing from oven.

Sprinkle batter with streusel topping

Bake at 375 degrees for 50 minutes or until
tester comes out clean

Buttery, moist and best of all, made from a cake mix

Cherry Coffee Cake

     I love canned cherry pie filling and if given the chance, will devour it by spoonfuls right out of the can.  Washington's Birthday was just the excuse I needed to make this very tasty Land O'Lakes Cherry Coffee Cake in my dutch oven.  Kind of an old fashioned coffee cake that pairs perfectly with a steaming cup of coffee, crunchy on the top and light and airy in the middle.  In my 12 inch dutch oven the cake baked for 45 minutes with 12 coals in a ring around the base of the oven, 18 placed in a ring around the outside of the lid with 10 spaced evenly in the center.  Drop large spoonfuls of batter on top of the cherry filling then carefully spread with a knife.  For something different, substitute the cherry flavor with any 21 oz can of your favorite pie filling.

Cherry Coffee Cake
1 cup sugar
1/2 cup butter, softened
1 cup sour cream
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (21-ounce) can cherry pie filling
Topping
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons Land O Lakes® Butter

     Lightly oil or spray 12 inch dutch oven, line with parchment paper.
     Combine 1 cup sugar and 1/2 cup butter in large bowl.
     Beat at medium speed, scraping bowl often, until creamy.
     Add sour cream, eggs and vanilla; continue beating until well mixed.
     Add 2 cups flour, baking powder, baking soda and salt; beat at low speed until well mixed.
     Spread half of batter into prepared oven.
     Spoon cherry pie filling over batter.
     Spoon remaining batter over pie filling; spread carefully.
     For topping, stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in bowl.
     Cut in 3 tablespoons butter until mixture resembles coarse crumbs.
     Sprinkle crumb mixture over batter.
     Bake at 350 degrees for 45-50 minutes or until tester comes out clean and topping is dark golden brown.

Layer pie filling between layers of batter then
sprinkle with topping

Bake at 350 degrees for 45-50 minutes

A buttery, classic coffee cake

Chocolate Cherry Bars

     Celebrate Valentine's Day with these incredibly easy and delicious Chocolate Cherry Bars from Pillsbury.  More like a cake, these light and airy bars are made with only 4 ingredients.  If you're camping and don't want to go to the trouble of making the icing from scratch use the canned variety, just wait until the cake has cooled before lifting from your oven and frosting.
     If you follow the original recipe, once your cake is done remove it from the coals.  When you make the frosting, boil it for exactly one minute, add the chocolate and when the chocolate has melted and the icing is smooth, immediately pour it over your warm cake. As the icing cools it will be more difficult to spread.
     In my 12 inch dutch oven, the cake baked for 35 minutes with 12 coals in a ring around the base of the oven and 28 spaced evenly on the lid.  Be sure to let the bars cool completely before cutting and sharing with your favorite Valentine.  Have a sweet Valentine's Day!

Chocolate Cherry Bars
Cake Bars
1 15.25 oz package Pillsbury Moist Supreme Devil's Food Cake Mix
1 21 oz can cherry pie filling
1 tsp almond OR vanilla extract
3 eggs, beaten
Frosting
1 cup sugar
1/3 cup milk
5 tblsp margarine OR butter
1 6 oz package semisweet chocolate chips

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     In large bowl, combine all cake bar ingredients; stir until well blended.
     Pour into prepared dutch oven.
     Bake at 350 degrees for 30 to 35 minutes or until tester comes out clean.
     In small saucepan, combine sugar, milk and butter.
     Bring to a boil.
     Boil 1 minute, stirring constantly.
     Remove from heat; stir in chocolate chips until smooth.
     Immediately pour frosting over warm bars.
     Cool in dutch oven for 1 1/2 hours or until completely cool.
     Cut into bars.

Pour thick batter into prepared 12 inch dutch oven

Bake for 30-35 minutes at 350 degrees

Pour hot frosting over warm cake

Allow to cool completely before cutting into bars

Three Ingredient Pumpkin Cake

     When a friend told me about this cake I could hardly wait to try it in my dutch oven.  It's a perfect camping recipe, none of the ingredients require refrigeration and all you need is a bowl, a spoon and a can opener.  I found several variations of this dessert online, you can also make it with a spice or angel food cake mix and eliminate the spices.  You might prefer an apple cider glaze or dusting it with powdered sugar over the frosting, for convenience the canned icing cannot be beat.  In my 10 inch deep dutch oven the cake baked for 35 minutes with 10 coals in a ring around the base of the oven, 14 around the rim of the lid with 6 spaced evenly in the center.  For a cake that has absolutely no eggs, oil or butter in it, it is surprisingly good and probably a little healthier for you too.

Three Ingredient Pumpkin Cake
1 15.25 oz package yellow cake mix
1 15 oz can pumpkin (NOT pumpkin pie filling)
1 tsp pumpkin pie spice OR cinnamon
1 can prepared cream cheese frosting

     Lightly oil or spray 10 inch dutch oven, line with parchment paper.
     In large bowl, combine canned pumpkin, pumpkin pie spice and cake mix, batter will be thick.
     Spread batter evenly in prepared oven.
     Bake at 350 degrees for 30-35 minutes or until tester comes out clean.
     Cool completely before removing from oven, frost with canned icing.

Spread thick batter in parchment lined 10 inch dutch oven

Bake at 350 degrees for 30-35 minutes

Allow to cool before removing from oven and frosting
with cream cheese icing

Pretty darned good for a cake mix and a can of pumpkin

Peachberry Buckle

     What better way to celebrate the birth of our nation and the seemingly endless bounty of fresh summer fruit than with this Peachberry Buckle from King Arthur Flour.  It takes a bit of preparation but if you follow the steps and light your coals right before you assemble the cake you'll find it very easy to make.  In my 10 inch dutch oven the buckle baked for a total of 50 minutes with 10 coals around the base of the oven, 16 briquettes placed in a ring around the outside of the lid and 6 spaced evenly in the center.  I didn't even raise the lid to check on it until the 45 minute mark when I smelled cinnamon wafting from my oven.  You can substitute any one of your favorite berries for the blueberries, if you use strawberries, just be sure to cut them into smaller pieces before adding them to the batter.  This buckle is so worth the extra time it takes to put together, as a coffee cake, dessert or midnight snack, I know this light and buttery cake will definitely become one of your summer favorites.  Happy Independence Day!

Peachberry Buckle
Cake
1/4 cup (1/2 stick) butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
2 cups all-purpose flour
1/2 cup milk
Filling
1 cup blueberries (unthawed if frozen)
1 cup sliced fresh peaches, peeled or not, your choice
Topping
1/4 cup (1/2 stick) butter, at room temperature
1/4 cup brown sugar
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp almond OR vanilla extract
pinch of salt

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.
     Beat in the egg and vanilla.
     Stir in the baking powder, salt and nutmeg.
     Add the flour in three additions, stirring it in alternately with the milk, beginning and ending with the flour.
     Set the batter aside while you make the topping.
     To make the topping: Mix all of the ingredients until crumbly, don't over mix or you'll get a smooth paste, rather than crumbs.
     To assemble the buckle: Spread half of the batter in prepared dutch oven.
     Layer with peach slices.
     Fold the blueberries into the remaining batter and using two tablespoons, dollop it on top of the peaches.
     Sprinkle the topping over the batter.
     Bake at 350 degrees for 50-55 minutes or until it's deep golden brown and a tester comes out clean.
     Cool in dutch oven for 45 minutes before lifting out with parchment paper.
     Serve warm or at room temperature.

Spread half of batter in parchment lined oven then
top with peaches

Mix berries with remaining batter then drop by
spoonfuls over peaches

Sprinkle with crumbly topping

Bake at 350 degrees for 50 minutes

Wait 45 minutes before lifting from oven

Serve warm with ice cream for a luscious summer dessert 

Tanyard Farm Buttermilk Cake

     Other than the fact my mouth was watering when I read this recipe, what really drew me to it is the fact that you can mix all the cake ingredients in one bowl, a huge plus when you're baking outdoors.  Posted on the King Arthur Flour website, the recipe comes courtesy of a farm in West Hartford, VT.  The batter comes together as easily as a cake mix, you do need to melt the butter for the topping but other than that it's extremely easy to make.
     In my 12 inch dutch oven, the cake baked for a total of 45 minutes.  I started out with 12 coals around the base of the oven, 17 in a ring around the outside of the lid and 10 spaced evenly in the center.  After 20 minutes I rotated the lid and moved the center top coals to the outside of the lid as the cake was starting to brown in the center.  After a total of 35 minutes a tester came out clean in the center of the cake and I proceeded to add the topping.  After 10 more minutes the cake was done.  It is important to bake the cake completely before adding the warm topping otherwise it will sink in the center.  I allowed the cake to cool for a good hour before lifting it out of the oven however if you like it on the gooey side, serve it warm right from your oven. 

Tanyard Farm Buttermilk Cake
Cake
1/2 cup (1 stick) butter at room temperature
2 cups light brown sugar
2 large eggs
2 cups buttermilk
2 tsp vanilla extract
2 tsp baking soda
3/4 tsp salt
3 cups all-purpose flour
Topping
6 Tblsp butter, melted
1 cup light brown sugar
1/4 cup milk
1/8 tsp salt
2/3 to 1 cup chopped pecans

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     In large bowl, beat the butter and brown sugar together until smooth.
     Add the eggs, beating until smooth.
     Stir in the buttermilk and vanilla extract.
     Add the baking soda, salt and flour to the wet ingredients, beating until thoroughly combined.
     Pour the batter into prepared dutch oven.
     Bake at 350 degrees for 35 minutes or until tester comes out clean.
     Towards the end of the baking time, prepare the topping.
     Stir the melted butter and sugar together.
     Add the milk, pecans and salt; the glaze will be thick but pourable.
     Spoon the topping over the cake, completely covering cake.
     Return lid to dutch oven and continue to bake for 10 minutes.
     Allow cake to cool for one hour before lifting from oven.
     The topping will look very runny.
     You can eat the cake hot, with the glaze still gooey or let the cake sit at room temperature for a few hours, at which time the glaze will have set.

Pour batter into parchment lined oven

Bake at 350 degrees for 35 minutes or until tester comes out clean

Spoon warm topping onto cake and continue baking
for 10 minutes

Allow cake to cool for one hour before lifting from oven

A definite died and gone to heaven coffee cake

Hershey's One-Bowl Syrup Cake

     Today just happens to officially be National Chocolate Cake Day and if you're stuck in the winter doldrums, this One-Bowl Syrup Cake from Hershey's is guaranteed to lift your spirits and satisfy your craving for chocolate.  When I first read this recipe I scratched my head wondering how a batter using such little flour could possibly fill a 9 by 13 inch pan.  Made with only a few ingredients, this forgiving cake comes together easily, is a great recipe for beginning bakers and cooks beautifully in your dutch oven.  In my 12 inch oven it baked for 45 minutes with 12 briquettes around the base of the oven, 18 coals in a ring around the outside of the lid with 8 spaced evenly in the center.  Being a cold and windy day, I rotated the lid halfway through cooking time to even out the temperature.  I used a can of milk chocolate frosting but try your favorite recipe or even dust it with confectioner's sugar.  This delicious one-bowl cake is tailor made for outdoor cooking and you'll be surprised by how easy baking a cake from scratch can be.

Hershey's One-Bowl Syrup Cake
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
4 eggs
1 1/4 cups all-purpose flour
1/4 tsp baking soda
1 1/2 cups (1 16 oz. can) HERSHEY'S Syrup

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     In large bowl, beat butter, sugar and eggs until thoroughly blended.
     Add flour and baking soda, blending well.
     Add syrup; mix thoroughly.
     Spread batter in prepared dutch oven.
     Bake at 350 degrees for 40-45 minutes or until wooden pick inserted in center of cake comes out clean.
     Cool completely before removing from dutch oven.
     Frost and garnish as desired.

Pour batter into parchment lined 12 inch dutch oven

Bake for 40-45 minutes at 350 degrees or until tester
comes out clean

Cool completely before removing from oven and frosting

A cake that's fun to make and amazingly good
 

Easy Cranberry and Apple Cake

     Ina Garten hit another one out of the park with this Easy Cranberry and Apple Cake.  Somewhere between a pie, a cake and a cobbler, the apples and cranberries bake on the bottom leaving a moist, buttery cake-like top layer.  In my 10 inch dutch oven, the cake baked for 50 minutes with 10 coals in a ring around the bottom, 14 placed around the edge of the lid and 6 spaced evenly in the center.  Using seasonal fruits, this is a great dessert for the holidays made better when topped with your favorite ice cream or sweetened whipped cream.

Easy Cranberry and Apple Cake
12 oz fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored and diced
1/2 cup brown sugar, lightly packed
1 Tblsp grated orange zest
1/4 cup freshly squeezed orange juice
1 1/8 tsp ground cinnamon, divided
2 eggs
1 cup plus 1 Tblsp granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1/4 cup sour cream
1 cup flour
1/4 tsp salt

     Lightly oil or spray 10 inch dutch oven.
     In medium bowl, combine the cranberries, apple, brown sugar, orange zest, orange juice and 1 teaspoon of the cinnamon; set aside.
     In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 minutes.
     With the mixer on medium, add 1 cup granulated sugar, the butter, vanilla and sour cream; beat just until combined.
     On low speed, slowly add the flour and salt.
     Pour the fruit mixture evenly into prepared oven.
     Pour the batter over the fruit, covering it completely.
     Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon; sprinkle over batter.
     Bake at 325 for 50-55 minutes or until tester comes out clean and fruit is bubbling around the edges.
     Serve warm or at room temperature.
     Makes 6 servings.

Spread berry mixture in prepared dutch oven

Spread thick batter evenly over fruit

Bake at 325 degrees for 50 minutes

An orange flavored, tart, buttery and definitely easy dessert

Pumpkin Crumble Cake

     If you're a lover of all things pumpkin, this very moist and crunchy cake from Betty Crocker will definitely satisfy your sweet tooth. Tasting more like a pumpkin pie, the buttery topping sinks into the cake as it bakes.  In my 12 inch dutch oven, the cake baked for 50 minutes with 12 coals in a ring around the bottom, 18 briquettes around the edge of the lid with 8 spaced evenly in the center.  Be sure to test the center before taking off the coals and allow it to cool for at least 45 minutes before removing from your oven.

Pumpkin Crumble Cake
Cake
1 box Betty Crocker SuperMoist yellow cake mix
1 cup water
1/2 cup vegetable oil
1 tsp pumpkin pie spice
3 eggs
1 15 oz can pumpkin (not pumpkin pie filling)
Topping
3/4 cup chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 cup (1 stick) butter, softened

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     In large bowl, beat cake ingredients with electric mixer on medium speed for 2 minutes.
     Pour batter into prepared dutch oven.
     In medium bowl, mix topping ingredients with fork.
     Sprinkle over batter.
     Bake at 350 degrees for 45-50 minutes or until toothpick inserted in center comes out almost clean.
     Cool for 45 minutes before removing from dutch oven.
     Garnish with whipped cream, cinnamon and chopped crystallized ginger if desired.

Pour batter into parchment lined oven then sprinkle
evenly with topping

Bake at 350 degrees for 45-50 minutes or until
tester comes out clean

Allow to cool before lifting from oven

More like a pumpkin pie without the crust

Fresh Peach Cake

     I have never tried a recipe from Ina Garten that I didn't like and her Fresh Peach Cake is no exception.  It may seem complicated but once you mix the batter, it's just a matter of lighting your coals and layering the cake in your oven.  In my 10 inch dutch oven the cake baked for 45 minutes with 10 coals around the base of the oven, 15 around the outside of the lid and 4-5 placed evenly in the center.  I was yakking on the phone while it was baking and lost track of the time, but I would suggest checking it after 30 minutes to make sure it's not browning too quickly.  Since it does rise a bit, you may have to rotate the lid halfway during cooking time.  Treat yourself to a warm slice, ripe juicy peaches make this buttery cake very moist and deliciously sweet. 

Fresh Peach Cake
1/4 lb (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 large eggs
1 cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
3-4 large, ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     In small bowl, combine 1/2 cup sugar and cinnamon; set aside.
     In large bowl, using electric mixer, beat the butter and remaining 1 cup of sugar for 3 to 5 minutes, until light and fluffy.
     With mixer on low, add the eggs, one at a time, then the sour cream and vanilla; mix until batter is smooth.'
     In separate bowl, sift together the flour, baking soda, baking powder and salt.
     With mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
     Spread half of the batter evenly in prepared dutch oven.
     Top with half the peaches, sprinkle with two-thirds of the cinnamon-sugar mixture.
     Spread the remaining batter on top, arrange the remaining peaches on top.
     Sprinkle with remaining cinnamon-sugar mixture and the pecans.
     Bake at 350 degrees for 40-45 minutes or until tester inserted in the center comes out clean.
     Allow to cool in dutch oven for 30 minutes before lifting out with parchment paper.
     Serve warm or at room temperature.

Layer batter, peaches and cinnamon-sugar mixture in
parchment lined oven

Bake at 350 degrees for 40-45 minutes, rotating
lid halfway

Let cool for 30 minutes before lifting from oven

Deeeeeeeelicious