Graham Cracker Pound Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/4 cup Brown sugar, dark
  • 1 1/2 cups Cake flour
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract, pure

• Oils & Vinegars

  • 1 Vegetable oil spray

• Snacks

  • 1/2 cup Graham cracker crumbs, finely ground

• Dairy

  • 1 1/2 sticks Butter, unsalted
  • 2 tbsp Heavy cream
  • 3 tbsp Whole milk

Found on foodandwine.com

Description

Ingredients

• Vegetable oil spray
• 1 1/2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 1 1/2 cups cake flour
• 1/2 cup finely ground graham cracker crumbs, from half a sleeve
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons whole milk
• 2 tablespoons heavy cream
• 3 large eggs
• 1 tablespoon pure vanilla extract

Directions

• Preheat the oven to 325°. Spray an 8-by-4-inch glass loaf pan with vegetable oil spray. In a large bowl, using an electric mixer, cream the butter with the granulated sugar and dark brown sugar. In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt. In a small bowl, whisk together the whole milk, cream, eggs and vanilla. Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches. Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for about 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely.