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Servings:

Betty's Graham Cracker Cake

This Graham Cracker Cake came from Relish Magazine. It is a great cake for fall, combining the flavor of graham crackers and Biscoff cookies. You may sprinkle turbinado sugar and sea salt on top for a crunchy sweet-salty taste. Serve with lemon sorbet, ice cream or frozen yogurt.

Total Time

50min

4.3

3 Ratings

Author: Betty's Kitchen

Servings:

Ingredients

•

1/3 cup

Butter , melted

•

1 cup

Brown Sugar , lightly packed

•

Eggland's Best Classic Eggs

•

3/4 cup

Graham Cracker Crumbs

•

3/4 cup

Digestive Biscuits , crumbled

•

1/2 cup

Whole Wheat Flour

•

1 tsp

Baking Powder

•

1/2 tsp

Baking Soda

•

1/2 tsp

Salt

•

1 cup

Buttermilk

•

1/2 tsp

Raw Cane Sugar

•

1/2 tsp

Sea Salt

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Coat a deep 9-inch cake pan or 9-inch springform pan with cooking spray.

Combine Butter (1/3 cup) and Brown Sugar (1 cup) in a mixing bowl. Beat with a mixer until fluffy. Beat in Eggland's Best Classic Eggs (2) , one at a time, until well blended.

Combine 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) and 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) and 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!

Nutrition Per Serving

CALORIES

654

FAT

28.9 g

PROTEIN

9.6 g

CARBS

92.9 g