Peach Blackberry Camp Cake Recipes

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
• Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
• In a medium bowl, whisk to combine the flour, baking powder and salt.
• Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
• Bake until a toothpick inserted in the center comes out clean, 1 hour.
• Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

PEACH AND BLACKBERRY SHORTCAKES WITH BLACKBERRY CREAM

Steps:

• For shortcakes:
• Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form. Gather dough together; flatten dough on floured work surface to 3/4- to 1-inch-thick round. Using floured 3-inch round biscuit cutter or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4- to 1-inch thickness; cut out additional rounds for a total of 6. Transfer shortcakes to prepared baking sheet. Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over tops of shortcakes.
• Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes. Transfer shortcakes to rack. do ahead Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes before assembling.
• For filling:
• Toss sliced peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.
• For blackberry cream:
• Rinse blackberries; moisture will enhance puree. Place in processor. Add sugar; puree until smooth. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids.
• Using electric mixer, beat cream and vanilla in large bowl until peaks form. Fold 3/4 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.
• Cut shortcakes horizontally in half. Place 1 bottom half of each shortcake on each of 6 plates. Spoon filling over each, then generous amount of blackberry cream. Drizzle each with reserved blackberry puree. Cover with top halves of shortcakes and serve.

PEACH-BLACKBERRY CAMP CAKE

Steps:

• Whisk flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; transfer to a large resealable plastic bag.
• Cake mix can be made 1 week ahead. Store at room temperature.
• Build a fire in a pit and let it burn down until coals are covered with ash. Rake a layer of coals away to one side of fire. Toss peaches, bourbon, salt, 2 tablespoons demerara sugar, and 2 tablespoons water on a 20x12" sheet of heavy-duty foil, then fold edges up and over to create a packet; pinch edges closed. Cook on a grate over coals, adding a splash or two of water halfway through if needed, until soft, 20-30 minutes. Let peaches cool slightly; coarsely chop.
• Line a Dutch oven with 2 layers of heavy-duty foil; lightly oil foil. Combine egg, buttermilk, and vanilla in a measuring glass or small bowl. Place cake mix in a large bowl and vigorously stir in butter and 1/4 cup buttermilk mixture, adding a bit more buttermilk mixture if needed, until a very thick paste forms. Stir in remaining buttermilk mixture, then add blackberries and peaches along with any juices and gently fold in just until mixture looks marbled. Scrape batter into Dutch oven; top with almonds and sprinkle with 2 tablespoons demerara sugar. Cover.
• Place Dutch oven directly in coals and set 18 hot briquettes (or scoop about a 1" layer of fine coals) on top of lid. Bake, rotating lid every 10 minutes (for even baking) and replenishing coals as needed, until cake is firm to the touch when gently pressed, 25-30 minutes.
• Just before serving, place yogurt in a small bowl and sprinkle remaining 2 tablespoons demerara sugar over top. Let sit until sugar dissolves, about 5 minutes.
• Serve warm cake upside down and dolloped with yogurt.

BLACKBERRY-PEACH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare streusel: beat butter at medium speed with an electric mixture until creamy; gradually add sugar and brown sugar, beating well.
• Add flour, cinnamon, and nutmeg; beat just until blended.
• Prepare cake: beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in vanilla.
• Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries.
• Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
• Bake at 350 degrees for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set; pick inserted in center will not come out clean.
• Cool completely on a wire rack (about 1 ½ hours).
• Dust with powdered sugar.
• Garnish, if desired.

PEACH, BERRY, AND RHUBARB DUMP CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, 1 cup sugar, and baking powder in a bowl; mix until evenly distributed. Add milk and whisk until batter is smooth with no clumps.
• Combine blackberries, blueberries, peaches, rhubarb, remaining 1 cup sugar, and lemon juice in a medium pot over medium heat. Mix until sugar is evenly distributed. Increase heat to medium-high and bring to a boil.
• Remove fruit mixture from the stove and pour into a 9x13-inch baking pan. Pour the batter over top and then the melted butter; do not mix. Top with walnuts and cinnamon.
• Bake in the preheated oven for 45 minutes. Remove from the oven and let cool 5 to 10 minutes before serving.

DUTCH OVEN PEACH COBBLER FOR CAMPING

Steps:

• Light charcoal briquettes in a campfire or grill. Allow to burn until coals are mostly covered in ash, 15 to 20 minutes.
• Spread coals out to flatten and place a camping-safe Dutch oven on top. Add butter and let melt.
• Meanwhile, sift flour, baking powder, cinnamon, and salt together in a bowl. Mix in 1 1/2 cups sugar. Add milk and stir until batter is well combined.
• Add remaining 1 1/2 cups sugar to peaches in a separate bowl; mix until evenly coated.
• Swish Dutch oven around to coat all sides with melted butter. Pour liquid batter into the pot, then pour peach mixture into the center of the batter. Cover with the lid and place hot charcoal on top of the lid.
• Cook until done, checking every 20 minutes to prevent overbaking, about 1 hour.