It seems like while everyone else is busy sharing their latest culinary creations for Thanksgiving, from inventive green bean casseroles to revolutionary turkey recipes, I'm over here delving into my treasure trove of old recipes. It's like a culinary time capsule! Take this cake, for instance. It's been patiently waiting in my collection for what feels like eons (just like that chocolate hazelnut tart and those irresistible butterscotch bars). But finally, it's getting its moment in the spotlight. Picture this: a cake crafted from crushed Graham crackers and spicy speculoos cookies, blended with butter, whole wheat flour, and a sprinkle of flaky sea salt. If that doesn't pique your taste buds' curiosity, then I don't know what will! This cake journeyed all the way across the Atlantic just to grace my kitchen.
This cake may not be the Instagram darling of the dessert world. You won't find a cascade of M & M's pouring out when you slice into it, it's not towering with three layers of decadence, adorned with dripping glaze and a bouquet of flowers on top. And sorry, no snappy TikTok video with a catchy tune to accompany its assembly, nor will you catch me stuffing a whole slice into my mouth for the camera (leave that to the charming Jake Cohen, he's got that covered). But despite its lack of social media glam, this cake is a true gem, and I'm thrilled to pass on the recipe to you.
I discovered it in the virtual realm of Relish magazine, which seems to have faded into the digital ether these days. Rumor has it the magazine or website got snapped up by some media conglomerate. Romain keeps nudging me to follow suit and put mine up for sale, but I'm a bit resistant (who'd want it anyway?). Instead, I've been transitioning my online presence to my trusty newsletter.
One title I proudly hold is that of the Substitution King (or perhaps Queen, depending on the day). When I ventured to Burgundy last summer and my friend wanted to whip up some s'mores, the inevitable question arose: where on earth does one find Graham crackers in France? Well, fear not, my fellow seekers of American delights, for I have scouted out not just one, but two spots where you can lay your hands on them. And if you're feeling adventurous, you could even embark on the homemade route, though the notion of crafting crackers from scratch, only to pulverize them into cake crumbs, does seem a tad counterintuitive, doesn't it?
For those in Europe or beyond who inquire about Graham cracker substitutes, I often suggest turning to speculoos cookies. They may lack a bit of Graham's signature crunch, but what they lack in crispiness, they more than make up for with their tantalizingly spicy flavor profile. It's the quintessential expat dilemma, isn't it?
In the spirit of benevolent rulership, some devoted subjects in our realm may inquire about the possibility of reducing the sugar content or experimenting with alternative sweeteners. As a fair monarch, I hereby grant you the freedom to explore various methods and ingredients, adjusting quantities to your liking. I, too, have undertaken several experiments, with more tweaks swirling in my mind until Romain, ever the voice of reason, intervened with a resounding "Enough, Daveed. It's perfect." And upon reflection, he's absolutely correct. So without further ado, here it is, in all its glory.
Graham Cracker Cake :
For those who enjoy a touch of sweetness and a hint of spice, this adapted cake recipe is sure to delight. With a few adjustments to enhance its flavors, you'll find yourself indulging in a treat that's both comforting and satisfying.
Ingredients:
- - 6 tablespoons (3 ounces, 85g) unsalted butter, softened
- - 1 cup (200g) packed light brown sugar
- - 2 large eggs, at room temperature
- - 1/2 teaspoon vanilla extract
- - 3/4 cup (75g) Graham cracker crumbs
- - 3/4 cup (75g) speculoos crumbs (e.g., Lotus Biscoff cookies)
- - 1/2 cup (70g) whole wheat flour
- - 1 teaspoon baking powder (preferably aluminum-free)
- - 1/2 teaspoon baking soda
- - 1/2 teaspoon salt
- - 1/2 teaspoon ground cinnamon
- - 1 cup (250ml) buttermilk
- - 2 teaspoons turbinado or coarse crystal brown sugar (optional)
- - 1/4 teaspoon flaky sea salt or kosher salt (optional)
Instructions:
1. Preheat your oven to 350ºF (180ºC). Grease a 9-inch (23cm) round cake pan or springform pan, or line it with parchment paper for easier release.
2. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes on high speed. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract.
3. In a separate bowl, combine the Graham cracker crumbs, speculoos crumbs, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add half of the crumb mixture to the butter mixture, mixing on low speed until combined. Then, pour in the buttermilk followed by the remaining crumb mixture, stirring until just incorporated. Be careful not to overmix.
5. Transfer the batter to the prepared cake pan, spreading it evenly. If desired, sprinkle turbinado sugar and flaky sea salt on top for added texture and flavor.
6. Bake the cake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before serving.
Serving Suggestions:
Enjoy the cake at room temperature, either on its own or paired with whipped cream, ice cream, or fruit compote. For a citrusy twist, consider serving it with a dollop of lemon curd folded into lightly whipped cream. This versatile dessert also complements poached or baked pears wonderfully.
Storage:
Store the cake at room temperature for up to three days, or freeze it for up to three months for future enjoyment.