Graham Cracker Crumb Cake

Graham Cracker Crumb Cake, remember how much you loved graham crackers as a kid? Well now, you are going to love this cake, just as much!

I don't know anyone who doesn't love graham crackers. 

Especially in this family! And we are NOT talking about just the children! If dinner was a bit sparse or too boring to eat, graham crackers and peanut butter to the rescue. When hungry sooner than the next meal is served, a buttered graham cracker is just the ticket. Have a dab of leftover chocolate frosting when baking a cake? Yes, frosted graham crackers for the win, because graham crackers and chocolate frosting are truly a match made in heaven! So it won't surprise you to find we also love this Graham Cracker Crumb Cake...

This cake is proof that graham crackers aren't just for kids!

I have been making this jewel of a cake for about 20 years and it never goes gets old or boring to us. Why? Well I think it is because of the graham crackers! The love of graham crackers seems to stay with us forever. So basic yet so enjoyable they make a great dessert for us act all grown up about! While inside you get to be that same little kid who really enjoyed graham crackers, but now you get to eat them in cake form!  

The hardest part of this dessert is making the crumbs, But I found an easy work around, use the grater blade on your food processor. And while graham crackers and milk are a natural pair, this Graham Cracker Crumb Cake served with a bit of ice cream will fill you with the same memory of pure enjoyment! 

Graham Cracker Cake is good plain or dressed up!

But served with ice cream is not the only way to offer a piece of this cake. Because it is also delicious served plain with a cup of coffee. Or for those time you have company coming, this down home cake takes on a whole new look with a spoonful of Buttermilk Creme Dessert Sauce over the top...but no matter how you serve it, Graham Cracker Crumb Cake will be on your table often!

Ingredients needed for this recipe:

• whole wheat pastry flour
• graham cracker crumbs
• sugar
• brown sugar
• baking powder
• baking soda
• salt
• butter
• eggs
• cinnamon
• vanilla
• buttermilk

You will also need the following:

• hand mixer
• food processor 
• measuring cups
• measuring spoons
• 2 medium sized mixing bowl
• silicone spatula
• 9 inch square baking pan

Now we are ready to begin!

 

Graham Cracker Crumb Cake
adapted from Sunset Magazine (I believe)
350-degree oven

1/2 plus 1 rounded T whole wheat flour, we prefer pastry grind whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c graham cracker crumbs
1/2 t cinnamon
1/2 c butter
2/3 c brown sugar
2/3 c sugar
3 eggs
1 t vanilla
1 c buttermilk

Make the graham cracker crumbs, using the method you prefer. 

In a medium sized mixing bowl, combine all of the dry ingredients, including the graham cracker crumbs. Stir together well and set aside. 

In the second medium sized mixing bowl, cream the butter, add both of types of sugar, beat until fluffy. 

Beat in the eggs one at a time, mixing well after each. 

Add vanilla, along with 1/2 of the dry ingredients and 1/3 of the buttermilk. Mix well. 

Repeat with remaining dry ingredients and 1/3 of the buttermilk, mixing well. 

then mix in remaining buttermilk.  Take care that all the dry ingredients have been mixed in well. 

Pour into a prepared 9-inch square pan. Bake 35-45 minutes or until done in your oven. Test for doneness, remove and let cool to room temperature before cutting and serving. 

Storage options for Graham Cracker Crumb Cake. Store covered at room temperature for up to three days. For longer storage time, store in the refrigerator. You may freeze this recipe, you may notice small changes in texture and moisture content. 

UPDATE:  For your convenience, a "copy and paste" version of Graham Cracker Crumb Cake has been included below. 

You may also enjoy: 

Mary's Favorite Raw Apple Cake. 

#wholefoodingredients

#WholeWheatThat’sGoodToEat!

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Graham Cracker Crumb Cake
adapted from Sunset Magazine (I believe)
350-degree oven

1/2 plus 1 rounded T whole wheat flour, we prefer pastry grind whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c graham cracker crumbs
1/2 t cinnamon
1/2 c butter
2/3 c brown sugar
2/3 c sugar
3 eggs
1 t vanilla
1 c buttermilk

Make the graham cracker crumbs, using the method you prefer. 

In a medium sized mixing bowl, combine all of the dry ingredients, including the graham cracker crumbs. Stir together well and set aside. 

In the second medium sized mixing bowl, cream the butter, add both of types of sugar, beat until fluffy. 

Beat in the eggs one at a time, mixing well after each. 

Add vanilla, along with 1/2 of the dry ingredients and 1/3 of the buttermilk. Mix well. 

Repeat with remaining dry ingredients and 1/3 of the buttermilk, mixing well. 

then mix in remaining buttermilk.  Take care that all the dry ingredients have been mixed in well. 

Pour into a prepared 9-inch square pan. Bake 35-45 minutes or until done in your oven. Test for doneness, remove and let cool to room temperature before cutting and serving. 

Storage options for Graham Cracker Crumb Cake. Store covered at room temperature for up to three days. For longer storage time, store in the refrigerator. You may freeze this recipe, you may notice small changes in texture and moisture content. 

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