Graham Cracker Cake

By Hklbrries

Sprinkle turbinado sugar and sea salt on top for a crunchy sweet-salty taste. We used a combination of Biscoff cookie crumbs and graham cracker crumbs, which made the cake extra yummy, but you can use all graham cracker crumbs (1 1/2 cups). Serve with lemon sorbet, ice cream or frozen yogurt.

Ingredients

• Cooking spray
• 6 tablespoons butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 3/4 cup graham cracker crumbs (about 3 cracker sheets)
• ¾ cup brown sugar cookie crumbs (such as Lotus brand Biscoff, about 20 cookies)
• 1/2 cup whole-wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• ½ tsp turbinado sugar (optional)
• ½ tsp sea salt (optional)

Details

Servings 12
Adapted from americanprofile.com

Preparation

Step 1

Preheat oven to 350 F. Line a deep 9-inch cake pan or 9-inch springform pan with parchment paper and coat 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 wooden pick inserted in center comes out clean. Let cool on a wire rack 10 minutes. Remove from pan and let cool completely.


Nutrition Information
Per serving
210 calories
8 g fat
55 mg cholesterol
3 g protein
31 g carbohydrates
1 g fiber
320 mg sodium