RCI-BR.004.0203.001
Early American Graham Cracker Cake
Thanks to Dr. Sylvester Graham, you can bake this crunchy cake from crackers named after him. Graham, who lived in the early 1800s insisted that whole wheat flour was far more healthy then white flour. In those days, it was.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust lightly with flour.
2
Combine the graham cracker crumbs, unsifted flour, and baking powder in a medium bowl, stirring well to blend evenly.
3
Chop the almonds and walnuts into small pieces; set aside.
4
Cream together the soft butter and sugar in a large bowl until light and fluffy, about 2–3 minutes of beating.
5
Beat in the eggs one at a time, then add the vanilla, stirring until fully incorporated.
6
Alternate adding the graham cracker mixture and milk to the butter mixture, beginning and ending with the dry ingredients; stir until just combined.
7
Fold in the chopped almonds and walnuts gently until distributed throughout the batter.
8
Pour the batter into the prepared pan and smooth the top with a spatula.
9
Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean.
35 minutes
10
Remove from the oven and allow the cake to cool in the pan for about 10 minutes.
11
Turn out the cake onto a wire rack and cool completely before serving.