Graham Cracker Pound Cake

• Recipe by Megan Garrelts

CHEF WAY This clever pound cake, from Megan Garrelts of Bluestem in Kansas City, Missouri, has crushed graham crackers in the batter. Garrelts serves it with sage-glazed figs and spiced walnut gelato.

EASY WAY This cake is already easy to make, but omitting the figs and gelato makes it easier still.

Ingredients

1. Vegetable oil spray
2. 1 1/2 sticks unsalted butter, softened
3. 1/2 cup granulated sugar
4. 1/4 cup dark brown sugar
5. 1 1/2 cups cake flour
6. 1/2 cup finely ground graham cracker crumbs, from half a sleeve
7. 3/4 teaspoon baking powder
8. 1/4 teaspoon salt
9. 3 tablespoons whole milk
10. 2 tablespoons heavy cream
11. 3 large eggs
12. 1 tablespoon pure vanilla extract

Directions

1. Preheat the oven to 325°. Spray an 8-by-4-inch glass loaf pan with vegetable oil spray. In a large bowl, using an electric mixer, cream the butter with the granulated sugar and dark brown sugar. In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt. In a small bowl, whisk together the whole milk, cream, eggs and vanilla. Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches.
2. Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for about 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely.

Make Ahead

The graham cracker pound cake can be kept in an airtight container for up to 3 days or frozen for 2 weeks.