Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with butter or cooking spray.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, brown sugar, and salt. Mix until well combined.
3. Press the graham cracker mixture into the bottom of the prepared pan, using a spatula to smooth it out.
4. In another mixing bowl, whisk together the baking powder and flour.
5. In a separate bowl, beat the eggs, milk, and vanilla extract with an electric mixer until well combined.
6. Gradually add the flour mixture to the egg mixture, beating until smooth.
7. Pour the batter over the graham cracker crust, spreading it evenly with a spatula.
8. Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform pan.
10. Serve the cake warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 325
Fat: 16g
Carbohydrates: 40g
Protein: 5g
Sodium: 400mg
Sugar: 20g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use honey or maple syrup instead of granulated sugar.
- You can use almond flour instead of all-purpose flour.
Variations:
- Add 1 cup of chocolate chips to the batter for a chocolatey twist.
- Top the cake with whipped cream and fresh berries for a fruity touch.
- Add 1/2 cup of chopped nuts to the graham cracker crust for a crunchy texture.
Tips and tricks:
- Make sure to press the graham cracker mixture firmly into the pan to create a sturdy crust.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust it with powdered sugar or cocoa powder for a decorative touch.
Garnishes:
Top the cake with whipped cream, fresh berries, or chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in the refrigerator to prevent spoilage.
Food history:
Graham crackers were invented in the 19th century by Sylvester Graham, a Presbyterian minister who believed in a vegetarian diet and abstaining from alcohol and spices. Graham crackers were originally made from unsifted wheat flour and were considered a health food.
Flavor profiles:
The graham cracker crust adds a sweet and crunchy flavor to the cake, while the vanilla cake batter is light and fluffy.
Serving suggestions:
Serve the cake as a dessert at a dinner party or as a sweet treat for a family gathering.
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