I finally got the breakfast cake cooked that I chose for cooking for Outdoor Cooking Magic Challenge #6. It's been awhile since I selected it and a vacation and other things got in the way. Dutch ovens are great for baking anything, so that's what I used to cook this dish.
I thought that my 12" Dutch oven might have been a little bit large, but in the end, I think the batter rose enough. I was concerned that the cake didn't brown enough. I think the answer is probably to add a few more coals to the top and that would have done it.
In general, the rule of thumb when baking in a Dutch oven is put a third of the coals underneath the oven and two thirds of them on top. That should keep the bottom from burning and provide enough heat from the top to brown.
In the end, the Dutch oven breakfast cake was delicious and well worth your effort to try it out in your Dutch oven.
Here's the final recipe and the video:
- 6 T. margarine, melted
- 1 cup milk
- 1 egg
- 2 cups flour
- 4 tsp. baking powder
- ½ tsp. salt
- ½ cup sugar
- 4 Tbsp margarine, melted
- ½ cup brown sugar
- 1 tsp cinnamon
- ¾ cup oatmeal
- In a mixing bowl, combine margarine, milk, and the egg. Beat together.
- Add the dry ingredients for the cake and stir into the milk mixture just until the dry ingredients are moistened.
- Combine the topping ingredients.
- Spread the cake batter in a heated Dutch oven, using ⅓ of the briquettes underneath and ⅔ on top. For a 12" Dutch oven, use a total of 32 (10 underneath, 22 on top). I added a couple more on the top to help with the browning of the top of the cake.
- Sprinkle the topping over the batter.
- Bake for 15 minutes.
- Cut and serve!
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