Preheat oven to 350 degrees F (180 degrees C). Coat a deep 9-inch cake pan or 9-inch springform pan with cooking spray.
Butter (1/3 cup)
Brown Sugar (1 cup)
in a mixing bowl. Beat with a mixer until fluffy. Beat in
, one at a time, until well blended.
Graham Cracker Crumbs (3/4 cup)
Digestive Biscuits (3/4 cup)
Whole Wheat Flour (1/2 cup)
Baking Powder (1 tsp)
Baking Soda (1/2 tsp)
Salt (1/2 tsp)
. Add crumb mixture to butter mixture, alternately with
Buttermilk (1 cup)
, beating until well blended.
Scrape batter into prepared pan. Lightly tap against the counter to release air. Sprinkle top with
Raw Cane Sugar (1/2 tsp)
Sea Salt (1/2 tsp)
, 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. Serve and enjoy!