Camp Dutch Oven Coffee Cake Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Servings

Camping For Foodies Breakfast Camping Recipes: This coffee cake is fast to prep and quick to bake. You'll love the warm spices in this moist cake.

Vegetable spray (use non-stick spray if baking directly in your Dutch oven, or, line it with a parchment paper liner)

In a medium size bowl, mix the cake mix, cinnamon, pecans, vegetable oil, eggs, sour cream and vanilla set aside.
If using a parchment paper liner, place it inside the oven. Preheat 10-inch camp Dutch oven to 325 degrees (19 total charcoal briquettes = 13 top of lid / 6 below bottom of oven.)
If not using a parchment paper liner, spray the inside of your pre-heated Dutch oven with vegetable spray.
Pour the batter in the bottom of the oven.
Sprinkle the brown sugar over the batter in the oven.
Cover and bake at 325 degrees until done, about 20-30 minutes depending on your outside air temperature and altitude so adjust the baking time accordingly.
Rotate the oven and lid 1/4 turn in opposite directions throughout the cooking process. (see Note 2) This easy coffee cake is done when a knife inserted into the center of the cake comes out clean.
Take the Dutch oven off of the coals and remove lid to cool slightly. If using parchment paper liner, lift the cake out of the oven to cool.
Sprinkle with powdered sugar, slice and serve.

If you are using a different size of oven, check this post for the number of briquettes you will need. Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/
To ensure even baking in your Dutch oven camping recipes, rotate the camp oven throughout the cooking time so everything cooks evenly. 1/4 turn for the bottom (say clockwise) then 1/4 turn in the opposite direction for the lid (this would be counterclockwise.) I like using a lid-lifter for this process but you can also use heat-resistant gloves or another favorite flameproof tool.