French Style Gluten Free Butter Cake
A lovely, easy to make almond butter cake that, with a little pre-prep, can be baked in camp.
Servings Prep Time
12 30
Cook Time
25-30
Servings Prep Time
12 30
Cook Time
25-30
Ingredients
Instructions
AT HOME
  1. Cream together butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until sugar is dissolved and mixture is light in color. Tear a large piece of parchment and place flat on the counter. Using a rubber spatula, transfer the butter/sugar mixture to the center of the paper. Roll into a log and secure ends with a twist. Label with tape & marker. Store in freezer until packing cooler for camp trip.
  2. Measure dry ingredients into a ziplock type bag. Label with tape & marker along with any additional instructions you may want for camp. (temp & bake time for instance).
  1. Measure extracts and 2 TB of syrup into a small container with a tight fitting lid. Label with tape & marker. Be sure to account for enough eggs to make the cake, in addition to other eggs needed for camp. Select a syrup choice and store at least 1/2 cup for the cake in a bottle with a secure lid. Label with tape & marker.
IN CAMP
  1. Remove butter/sugar log and eggs from the cooler. Ready twenty coals in charcoal chimney. While coals heat, prep cake batter. Tear a piece of parchment and set the dutch oven lid on top of it. Cut around the lid to create a paper circle. Line the bottom of the dutch oven with this circle.
  2. Using a napkin or butter wrapper, lightly coat the paper and sides of the dutch oven with butter.
  3. Add butter/sugar mixture to a bowl and mix with a whisk or rubber spatula. Add eggs. Stir as well as possible. There will probably be a few butter lumps, but your camping so don’t worry.
  4. Add the flour mixture a bit at a time and stir well. Now add the extract/syrup mixture. Stir well.
  5. Transfer batter to prepared dutch oven and smooth down the top with the spatula or the back of a spoon. Secure the lid onto the dutch oven.
  6. Using heat proof tongs and on a heat proof, somewhat level surface, place 8 hot coals in a 10″ diameter on the ground. Place dutch oven on top of coals. Add the remaining 12 coals in an even pattern to the top of the dutch oven lid.
  7. Bake for 25-30 minutes depending on wind conditions. Use a lid lifter to check for doneness. Should be firm to touch and will not brown on top. Gently move coals from the lid into fire ring and set lid aside. Remove dutch oven from the coals. Use a shovel to move remaining coals to fire ring. Let cake cool for about 10 minutes.
  8. Place a plate, tray or wire rack on top of the dutch oven. Invert the cake in one quick movement. Use gloves to protect your hands if needed. Remove parchment paper. Pour about a 1/2 cup of syrup onto cake and let absorb. Slice and serve.
Recipe Notes

This cake lends itself well to fresh or cooked fruit. Plums were in season on a recent Mt. Hood camp trip. So we pitted & chopped about six up and set in a saucepan with a bit of water and sugar. It took about ten minutes of simmering to get a lovely sauce to drizzle the slices with. Left over syrup found it’s way to pancakes the next morning.

Easy fruit topping on the stovetop.
A variety of delicious uses await!