Graham Cracker Cake
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12graham crackers (to yield 2 cups crumbs)
- ½cup butter, plus butter for greasing pan
- 2eggs
- ½cups honey
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- ½cup milk
Nutritional analysis per serving (8 servings)
290 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 3 grams protein; 280 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
- Step 3
Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
- Step 4
In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
- Step 5
Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.
Private Notes
Comments
I've made this several times. The texture is, well, cake--not cornbread, as one might suspect. This makes a nice, mild cake that I top with fruit in season (e.g., sweetened strawberries or poached apples) and a little whipped cream, or with ice cream and a sauce. It's easy to make, especially tweaked to use a food processor to create the crumbs and mix the other dry ingredients and the microwave to melt the butter.
Made in a 9” round and added vanilla. Decent cake. Good flavor, slightly stodgy texture. Would try again with 1/3 less honey and an extra graham cracker or two.
Can I make this with graham flour?
Has anyone made this? What texture is the cake?
I've made this several times. The texture is, well, cake--not cornbread, as one might suspect. This makes a nice, mild cake that I top with fruit in season (e.g., sweetened strawberries or poached apples) and a little whipped cream, or with ice cream and a sauce. It's easy to make, especially tweaked to use a food processor to create the crumbs and mix the other dry ingredients and the microwave to melt the butter.