GRAHAM CRACKER CAKE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
- Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
- In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
- Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
- Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
- To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
- Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.
Nutrition Facts : Calories 709.3 calories, Carbohydrate 59.2 g, Cholesterol 168.1 mg, Fat 52 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 28.1 g, Sodium 255.5 mg, Sugar 46.2 g
GRAHAM CRACKER UPSIDE DOWN CAKE
Make and share this Graham Cracker Upside Down Cake recipe from Food.com.
Provided by R.Rowand
Categories Dessert
Time 15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- in a large mixing bowl cream granulated sugar with 1/2 c butter, mix in eggs 1 at a time mixing well after each beat for about 5 mins by hand (2 mins on high with electric mixer).
- mix together crumbs, baking powder and salt then add to the creamed mixture alternating with milk; set aside.
- combine brown sugar, flour and cinnamoncut in 2 tbl butter till crumbly, stir in nuts.
- sprinkle 1/2 crumbly mixture in to an 8 by 1 1/2" microwave safe dish then 1/2 of batter and repeat.
- microwave 10 mins ( if your microwave dosn,t have a turn table you will need to turn the dish 1/4 of the way every 2 mins).
- the surface will appear moist let it cool in the dish.
- to serve invert it on a plate cut in to peices and top with ice cream.
Nutrition Facts : Calories 462.1, Fat 24, SaturatedFat 11, Cholesterol 120.7, Sodium 390.3, Carbohydrate 58.4, Fiber 1.2, Sugar 45.1, Protein 6
GRAHAM CRACKER CAKE
From NYTimes.com. Originally published with The Restaurant Is Small and Intense, And the Chefs and Waiters Are, Too By MOLLY O'NEILL, May 29, 1991
Provided by Second2None
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. 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.
- Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
- 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.
- Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned. YIELD 8 servings.
Nutrition Facts : Calories 238.6, Fat 14.3, SaturatedFat 8.2, Cholesterol 79.1, Sodium 469.5, Carbohydrate 26.5, Fiber 0.3, Sugar 20.7, Protein 3
PINEAPPLE GRAHAM CAKE
A new to me twist - no flour; just graham cracker crumbs; then baked in a loaf pan & topped with a pineapple glaze. Be sure to grease and flour the pan WELL as the cake tends to stick. I also found it easier to de-pan while the cake was hot and then pour on the glaze. I have made a lighter version, using apple butter for 1/2 the butter, Splenda granular for 1/2 the sugar & 1/4 cup of Egg Beaters in place of egg yolks. The result was just as good as the orignal.
Provided by SusieQusie
Categories Quick Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Coat a 9-inch loaf pan with cooking spray & lightly dust with flour.
- Cream butter and sugar till light & fluffy; add egg yolks and mix till incorporated.
- Mix graham cracker crumbs with baking powder and salt then add to butter/sugar mixture, alternating wth the milk.
- Stir in vanilla and nuts.
- Beat egg whites till they form stiff peaks; fold into cake batter.
- Pour into prepared pan & bake for 45-55 minutes or until cake pulls away from sides of pan.
- While cake is baking, combine 1 cup sugar and the can of pineapple. Simmer for 10 minutes. Pour on top of hot cake. Let stand 2 hours before serving.
Nutrition Facts : Calories 488.1, Fat 20.9, SaturatedFat 9.1, Cholesterol 87.7, Sodium 405, Carbohydrate 73.4, Fiber 1.5, Sugar 61, Protein 4.9
PEAR UPSIDE-DOWN GRAHAM CAKE
I had some freshly picked pears and graham flour to use up and I combined them into this not-too-sweet, whole grain cake. The graham flour adds really nice nutty, honeyed notes, but if you can't find it, you can use whole wheat flour.
Provided by LauraF
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.
- Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.
- Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
- Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.
- Pour batter carefully over the pears. Smooth the top.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 54.2 g, Cholesterol 93.3 mg, Fat 21.8 g, Fiber 4.4 g, Protein 7.3 g, SaturatedFat 9.9 g, Sodium 429.2 mg, Sugar 25.7 g
MOM'S FAMOUS GRAHAM CRACKER CAKE
This unique cake keeps wonderfully in the freezer to be enjoyed year round. A Christmas tradition in our family-relatives beg to get this as a gift every year!
Provided by TGirl
Categories Dessert
Time 1h40m
Yield 1 cake, 16-18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs, one at a time.
- Add rest of ingredients, mix well.
- Bake in tube pan (greased and floured)-OR-.
- bake in prepared loaf pans to give away as gifts.
- Bake at 350 degrees till done (approx. 1 1/2 hours).
Nutrition Facts : Calories 438.5, Fat 24.3, SaturatedFat 12.2, Cholesterol 98.7, Sodium 387.8, Carbohydrate 51.3, Fiber 2.4, Sugar 34.8, Protein 6.4
GRAHAM CRACKER CAKE
Make and share this Graham Cracker Cake recipe from Food.com.
Provided by WI Cheesehead
Categories Dessert
Time 55m
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- Grease and flour a 9x13x2-inch glass baking pan.
- Pour crushed graham crackers into a bowl.
- Separate the egg yolks. (Reserve the egg whites for another recipe.)
- With a mixer, cream the butter and sugar on high until well blended. Reduce speed to low, add egg yolks, vanilla and cinnamon. Blend well to combine.
- Sprinkle flour and baking powder into bowl w/graham cracker crumbs. With mixer on low, alternate adding crackers and milk in 1/3's. Start with graham crackers, end w/milk. The batter is fairly dry, so make sure it is well mixed.
- If you're using nuts, add them at this point by hand, stirring gently ino the batter.
- Spoon the batter into the pan, smoothing toward the edges.
- Bake for 40-45 minute The cake will pull away from the edges of the pan when it is done, and the middle will be springy to the touch.
- Remove from oven, let cool completely, then dust w/powdered sugar or frost and cut into serving squares.
Nutrition Facts : Calories 163, Fat 7.2, SaturatedFat 3.7, Cholesterol 61.1, Sodium 144.7, Carbohydrate 23.1, Fiber 0.4, Sugar 16.5, Protein 1.9
SWEET CHERRY UPSIDE-DOWN CAKE
There's a little black pepper in this cake, which provides just enough heat to enhance the sweetness of the cherries. If you're worried about the pepper, cut back on the amount called for, but if you're excited about it, you may want to double it. This is a sweet, rustic and rich upside-down cake that's sturdy enough to hold up to its juicy fruit topping. Once the finished cake gets inverted onto a platter, the extra cherry juice soaks back into the cake as it cools, which means it gets better as it sits. Serve the cake with lemon whipped cream made by beating cold heavy cream with the leftover lemon juice and some sugar until stiff. It's helpful for covering up any imperfections in the cake, too!
Provided by Jerrelle Guy
Categories snack, cakes, one pot, dessert
Time 45m
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
- In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
- In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
- Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
- Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
- Serve the cake at room temperature, with lemon whipped cream, if using.
GRAHAM CRACKER CAKE
Provided by Molly O'Neill
Categories easy, quick, weekday, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- 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.
- Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
- 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.
- Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 267 milligrams, Sugar 23 grams, TransFat 1 gram
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