RECIPE

Graham Cracker Pound Cake

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

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.

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

Ingredients

  • 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.