At the risk of sounding completely melodramatic, this unassuming little loaf has completely captured my heart. There's nothing earth-shattering about it--no chips, nuts or candy--no fruit or fancy frosting. It's not a cake you'd make to impress someone for a special occasion or to feed a large crowd. It's just a small, plain, unpretentious pound cake with a wonderfully tender crumb and the barest hint of graham cracker that will leave you saying, "what is that?" as you find yourself slicing off just another little sliver as you pass through the kitchen. Yep, it's one of those simple, homey, comforting cakes everyone wishes they had in their repertoire. Here's to the ordinary yet somehow extraordinary everyday cake!
Truth be told, I have a thing for pound cakes. Though I've made tons of different ones in my life, many of which I've already shared here on the site like Bishop's Cake, Coconut Tea Cake, 7 UP Cake, Melt In Your Mouth Cake and Lemon-Vanilla Bundt Cake I'm magnetically drawn to any recipe with the words pound cake in it or really any simple bundt or loaf cake. They're just so pure and straightforward--you get what you see. And they're generally easy enough to whip up even on a weekday, which means that you can basically have a fresh cake whenever you want it--dangerous, but true! I also LOVE graham crackers (check out these amazing homemade ones) so this cake combines 2 of my all time favorites!! I brought it to my mom's a few weeks ago and one of my sisters (also a self proclaimed pound cake fanatic and fellow graham cracker lover) couldn't get enough of it, even though there were other significant chocolate desserts present. Must be a genetic thing!! If pound cakes and graham crackers make you go weak in the knees too, this is a must-make asap!! Doesn't an afternoon cup of tea or coffee and a slice (or two) of this sound just about perfect now?!!
Graham Cracker Pound Cake
Makes one 9x5 loaf
Prep Time: 20 minutes; Bake Time: 50-60 minutes
- 12 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1 1/2 cups cake flour
- 1/2 cup finely ground graham crackers crumbs, from about half a sleeve
- 3/4 teaspoon baking powder
- 1/4 salt
- 3 tablespoons whole milk
- 2 tablespoons heavy cream
- 3 large eggs
- 1 tablespoon vanilla extract
1. Preheat oven to 325ºF. Spray a 9x5-inch loaf pan (preferably glass) with vegetable cooking spray. Set aside.
2. In a medium bowl, whisk the cake flour with the graham crumbs, baking powder and salt and set aside.
3. In a small bowl, whisk the milk, cream, eggs and vanilla together and set aside.
4. Use an electric mixer to cream the butter with both of the sugars in a large bowl. Mix well. On medium speed, add the dry and liquid ingredients to the butter mixture, in 3 alternating batches, starting and finishing with the flour mixture.
5. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 50 minutes or until a tester inserted into the center of the cake comes out with only a few crumbs clinging to it--you want to keep baking it if they seem at all gummy. Transfer to a cooling rack and let cool about 20 minutes. Then turn out onto the rack, invert and allow to cool completely right side up.
6. Cake keeps for about one week at room temperature.
Note: Recipe adapted from Chef Recipes Made Easy by Dana Corwin.