Camping Recipes

Streusel-Berry Cake


Makes 8

  • 1 1/2 c self-rising flour
  • 1/2 c sugar
  • 1/2 c milk
  • 1/2 c butter, melted
  • 1 egg, beaten
  • 1 c raspberries, fresh or frozen


  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tbs butter, melted
  • 1/4 cup pecans, chopped

In a small bowl, combine the brown sugar and 1/4 cup of flour. Stir in 2 tablespoons of melted butter and pecans. Set aside. In a medium bowl, combine the self-rising flour and sugar. In separate bowl, beat together the milk, butter and egg. Stir in flour mixture just until moistened. Spoon half of the batter into a foil-lined Dutch oven, push raspberries into batter. Top with remaining batter. Sprinkle the reserved streusel topping over the batter. Bake for 20 minutes over low fire. Remove, add top coals and continue baking for 20 minutes. Great with vanilla ice cream!

Oven Directions: Bake at 350° for 40 to 45 minutes.

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