This isn't a very pretty cake but is very tasty. It's fairly simple to make and is great topped with a scoop of vanilla ice cream or a couple dollops of whipped cream. Rather than using brown sugar cookie or vanilla wafer cookie crumbs, just use all graham crackers (1 1/2 cups).
Ingredients: 6 tablespoons butter, softened, 1 cup packed brown sugar, 2 eggs, 3/4 cup graham cracker crumbs (about 3 cracker sheets), 3/4 cup brown sugar cookie crumbs (such Lotus brand Biscoff, about 20 cookies)(I used vanilla wafers, crushed), 1/2 cup whole-wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk*, 1/2 teaspoon turbinado sugar (I used raw sugar) (optional), 1/2 teaspoon sea salt (I used kosher salt)(optional).
Instructions: Preheat oven to 350 degrees. Coat a deep 9-inch cake pan or a 9-inch springform pan with cooking spray.
*to make buttermilk: Pour 1 teaspoon lemon juice or vinegar in a 1 cup measuring cup. Fill remainder with milk and allow to stand for a few minutes before using.
Crush graham crackers and cookies by placing a few in a resealable freezer bag and rolling over several times with a rolling pin. Place in a mixing bowl along with the flour, baking powder, baking soda and salt; set aside.
Combine butter and sugar in a large mixing bowl. Beat with a mixer until fluffy. Beat in eggs, one at a time, until well blended. Add crumb mixture to butter mixture, alternately with buttermilk, beating until well blended. Scrape batter into prepared pan. Sprinkle top with sugar and salt, if desired.
Bake for 40 minutes in preheated 350 degree oven, or until a wooden pick inserted in center comes out clean. Let cool on a wire rack for 10 minutes. Loosen edges and remove from pan to plate. Allow to cool completely. Serve with sorbet, ice cream, frozen yogurt, or whipped cream.
Serves 12.
"Relish" Magazine, Publishing Group of America, Franklin, TN, September 2010, pg.8.
"Let's Bake a Cake!"
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