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Graham Cracker Pound Cake
© Lucy Schaeffer

Graham Cracker Pound Cake

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: makes one 8-by-4-inch loaf
  • MAKE-AHEAD

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.

  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
  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.

Suggested Pairing

Nutty late-harvest Sémillon.