Graham Cracker (Coffee) Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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There is no egg in this recipe, so it's more like a coffee cake than a typical cake. From Beyond Oatmeal: 101 breakfast recipes by Carlene Duda Ingredients:
3/4 cup graham cracker, crushed (8 squares) |
1/4 cup pecans, chopped |
2 tablespoons brown sugar, packed |
1/2 teaspoon cinnamon |
3 tablespoons butter, melted |
1/2 cup butter, softened |
1/4 cup sugar |
1/2 teaspoon vanilla |
1/2 teaspoon lemon peel, grated |
1 cup flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 cup sour cream |
Directions:
1. Preheat oven to 350°F; grease an 8 inch round cake pan and set aside.
2. Crumb mixture: Crush enough graham crackers to have 3/4 cup. Combine all crumb mix ingredients and stir until well blended.
3. Cake: Cream softened butter and sugar in large bowl until light and fluffy.
4. Beat in vanilla and lemon peel; set aside.
5. Sift together flour, baking soda, and baking powder in medium bowl. Add flour mixture and sour cream alternately to the sugar mixture, beating well after each addition.
6. Spoon half of the batter into prepared pan, spreading evenly.
7. Sprinkle 2/3 of crumb mixture evenly over batter. Spoon remaining batter over crumbs and top with remaining crumb mixture.
8. Bake for 30-35 minutes or until toothpick inserted into center comes out clean.
9. Let cool 10 minutes before removing from pan.
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