Graham Cracker Cake

Graham Cracker Cake

We like to use Graham Crackers in a lot of desserts. For a yummy, crunchy sweet-salty taste, sprinkle turbinado sugar and sea salt of top. You want to serve this cake with ice cream, lemon sorbet or frozen yogurt.

• 6 tablespoons butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 3/4 cup graham cracker crumbs (about 3 cracker sheets)
• 3/4 cup brown sugar cookie crumbs (about 20 cookies - or just all graham cracker crumbs if you like)
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 teaspoon turbinado sugar (optional)
• 1/2 teaspoon seat salt (optional)
• cooking spray

Preheat oven to 350 degrees. Coat a deep 9-inch cake pan or 9-inch springform pan with cooking spray. Combine butter and sugar in a mixing bowl. Beat with a mixer until fluffy. Beat in eggs, one at a time, until well blended. Combine graham cracker crumbs, cookie crumbs, flour, baking powder, baking soda and salt. Add crumb mixture to butter mixture, alternately with buttermilk, beating until well blended. Scrape batter into prepared pan. Sprinkle top with turbinado sugar and sea salt, if using.

Bake 40 minutes, or until a toothpick inserted in center comes out clean. Let cool on a wire rack 10 minutes. Remove from pan and let cool completely. 

Serves 12.