Betty's Graham Cracker Cake, Recipe from Relish Magazine

Betty demonstrates how to make a Graham Cracker Cake. This recipe came from Relish Magazine, a supplement to our local newspaper. 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. Go to relishmag.com/yogurt for a lemon frozen yogurt recipe. For this cake recipe, go to http://relish.com/recipes/graham-crac....

Graham Cracker Cake

cooking spray
6 tablespoons butter, softened
1 cup packed brown sugar
2 eggs
¾ cup graham cracker crumbs (about 3 cracker sheets)
¾ cup brown sugar cookie crumbs (such as Lotus brand Biscoff, about 20 cookies)
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ teaspoon turbinado sugar (optional)
½ teaspoon sea salt (optional)

1. Preheat oven to 350F. Coat a deep 9-inch cake pan or 9-inch springform pan with cooking spray.
2. Combine butter and sugar in a mixing bowl. Beat with a mixer until fluffy. Beat in eggs, one at a time, until well blended.
3. Combine graham cracker crumbs, cookie crumbs, flour, baking powder, baking soda and salt. Add crumb mixture to butter mixture, alternately with buttermilk, beating until well blended. Scrape batter into prepared pan. Sprinkle top with turbinado sugar and sea salt, if using.
4. 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.

Nutritional Info per serving:
• Calories 220
• Glycemic Load 0
• Fat 9g
• Saturated Fat 4.5g
• Polyunsaturated Fat 1g
• Monounsaturated Fat 2.5g
• Cholesterol 45mg
• Sodium 340mg
• Potassium 100mg
• Carbohydrate 33g
• Fiber 1g
• Sugars 22g
• Protein 3g3g
• Trans Fat 0g
• Vitamin A 4%

Thanks, Relish.com for this delightful recipe. I hope everyone loves it as much as I do! --Betty :)

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