Mark’s Apple & Blackberry Sour Cream Cake

Mark’s Apple & Blackberry Sour Cream cake

Recipe from ARB 4X4.


1 packet arrowroot/wheatmeal biscuits 125g or 1/2 a block butter
380g can caramel top & fill
400g can apples/apple pie filling
250g tub sour cream 1 egg
Plain flour
Handful blackberries Cake tin
Camp oven with trivet


Place biscuits in a zip lock bag, seal it and then crush them with a can or stubby. If you don’t have a zip lock bag available, they can be crushed within a clean tea towel. Melt the butter in a pan over the fire and mix in the biscuits. Press the biscuit base into the bottom of a greased cake tin. Pour the entire can of caramel on top, ensuring the entire biscuit base is covered. Scoop the can of apples over the caramel.

Mix sour cream and egg in a bowl. Add flour until the mixture is thick but still pourable. Pour over apple. Sprinkle blackberries over cake and press in slightly to avoid burning. Place the cake on a trivet within the camp oven, with the lid on. Sit the camp oven on a pile of coals outside the fire and cover the lid with more coals. Bake for 40 minutes, changing coals halfway. The cake is ready when a knife inserted into the middle comes out clean. Can be eaten hot or cold.

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Comments 1

  1. Made this one with Blueberries instead of black due to the boss’s dietary requirements. Bloody awesome!

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