Graham Cracker Cake
published by starrleena magic on Dec 29, 2010
Sprinkle turbinado sugar & sea salt on top for a crunchy sweet-salty taste. We used a combination of Biscoff cookie crumbs & graham cracker crumbs, which made the cake extra yummy, but you can use all graham cracker crumbs. Serve w/ lemon sorbet, ice cream or frozen yogurt.
Cooking spray
6 tbsp. butter, softened
1 c. packed brown sugar
2 eggs
3/4 c. graham cracker crumbs (about 3 cracker sheets)
3/4 c. brown sugar cookie crumbs (such Lotus brand Biscoff, about 20 cookies)
1/2 c. whole-wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1/2 tsp. turbinado sugar (optional)
1/2 tsp. sea salt (optional)
1. Preheat oven to 350 deg. F. Coat a deep 9″ cake pan or 9″ springform pan w/ cooking spray.
2. Combine butter & sugar in mixing bowl. BEat w/ mixer til fluffy. Beat in eggs, 1 @ a time, til well blended.
3. Combine graham cracker crumbs, cookie crumbs, flour, baking powder, baking soda & salt. Add crumb mixture to butter mixture, alternately w/ buttermilk, beating til well blended. Scrape batter into prepared pan. Sprinkle top w/ turbinado sugar & sea salt, if using.
4. Bake 40 min., or til wooden pick inserted in center comes out clean. Let cool on wire rack 20 min. Remove from pan & let cool completely. Serves 12.
