Peach-Blackberry Camp Cake
INGREDIENTS
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2 cups all-purpose flour
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 3/4 cup granulated sugar
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1 teaspoon baking powder
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 1/2 teaspoon baking soda
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 3/4 teaspoon kosher salt
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4 peaches, halved, pitted
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2 tablespoons bourbon
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Pinch of kosher salt
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6 tablespoons demerara or dark brown sugar, divided
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Vegetable oil (for foil)
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1 large egg
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 3/4 cup buttermilk
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1 teaspoon vanilla extract
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 1/2 cup (1 stick) unsalted butter, room temperature
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6 ounces blackberries (about 1 cup)
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â
cup coarsely chopped unsalted, roasted almonds
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1 cup plain Greek yogurt
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7-quart Dutch oven or other large cast-iron Dutch oven with a flanged lid or 10-inch springform pan
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