Campfire Recipe: Fresh Raspberry Sour Cream Crumb Cake

Nothing beats a delicious cake to top off a camp meal. Below is a wonderful cake recipe that is made from scratch. No box cakes here. While it does call for raspberries, I do know that not everyone is found of this fruit. If this is the case with you, it is easy to substitute the fruit with any type of berry.

Campfire Recipe:  Fresh Raspberry Sour Cream Crumb Cake


Topping ingredients

1 cup of all purpose flour

2/3 cup of granulated sugar

1 fresh lemon

8 Tablespoons butter, melted

Cake ingredients

Liquid or spray oil

1 ¾ cup of all purpose flour

1 cup of granulated sugar

2 teaspoons of baking soda

¼ teaspoon of baking powder

¼ teaspoon of salt

3 eggs

1 cup of sour cream

1 teaspoon of vanilla extract

2 cups of fresh raspberries, washed right before using


2 Tablespoons confectioners’ or powdered sugar



  1. Prepare the coals by building a fire.
  2. Grease the inside of a 10 inch Dutch oven with either liquid or spray oil.
  3. Line the 10 inch Dutch oven with parchment paper.
  4. In a large bowl, combine these “cake” ingredients, which include flour, granulated sugar, baking soda, baking powder, and salt. Stir.
  5. In a small bowl, combine eggs, sour cream, and vanilla. Beat.
  6. Create a “well” in the “cake” ingredients in step 4.
  7. Pour liquid from step 5 into the “well” and beat until smooth. This will take about 2 minutes.
  8. Spoon this mixture into the prepared 10 inch Dutch oven. Evenly spread.
  9. Sprinkle the surface of the “cake” with the fresh raspberries.
  10. In a small bowl, combine the “topping” flour and granulated sugar.
  11. Zest the lemon and add to the flour mixture. Stir.
  12. Pour the melted butter over the flour mixture and mix until crumbly. Sprinkle on top of the fresh raspberries.
  13. Put lid on top of Dutch oven and move to a heat resistant surface.
  14. Arrange 10 prepared coals in a circle on a heat resistant surface.
  15. Place Dutch oven on top of this circle and top lid with 16 prepared coals.
  16. Cook for 40 minutes.
  17. After this time has passed, gently remove lid and cover top of cake with aluminum foil. Place lid back on and cook for another 10 minutes.
  18. Prior to taking off the heat, check the doneness with a toothpick. If it comes out clean then the cake is done.
  19. Allow the cake to sit 25 minutes before removing from Dutch oven.

Once removed, dust the top of the cake with 2 tablespoons confectioners’ sugar.