Name: Peach-Blackberry Camp Cake
Yield: 8 Servings
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ teaspoon kosher salt; 4 peaches, halved, pitted; 2 tablespoons bourbon; Pinch of kosher salt; 6 tablespoons demerara or dark brown sugar, divided; Vegetable oil (for foil); 1 large egg; ¾ cup buttermilk; 1 teaspoon vanilla extract; ½ cup (1 stick) unsalted butter, room temperature; 6 ounces blackberries (about 1 cup); ⅓ cup coarsely chopped unsalted, roasted almonds; 1 cup plain Greek yogurt; 7-quart Dutch oven or other large cast-iron Dutch oven with a flanged lid or 10-inch springform pan

Kyle Johnson

Line your Dutch oven with heavy-duty foil before baking for an effortless cleanup.

Recipe notes