Graham Cracker Coffee Cake
Transform your morning or afternoon with the irresistible charm of Graham Cracker Coffee Cake, a moist, tender treat perfect for any coffee break or casual dessert. This unique twist on classic coffee cake features graham cracker crumbs as the star ingredient, lending a delightfully nutty flavor and delicate texture to every bite. Infused with warm cinnamon, a touch of vanilla, and the option to include crunchy pecans or walnuts, this recipe strikes the perfect balance between sweet and comforting. With just 15 minutes of prep time, this quick and easy coffee cake comes together effortlessly, making it ideal for breakfast gatherings, brunch spreads, or a cozy snack with your favorite cup of coffee. Serve it plain, dusted with powdered sugar, or drizzled with a light glaze for an extra-special touch.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup sour cream
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking dish, or line it with parchment paper for easy removal.
In a medium-sized mixing bowl, combine the graham cracker crumbs, all-purpose flour, granulated sugar, light brown sugar, baking powder, ground cinnamon, and salt. Whisk until well blended.
In a separate large mixing bowl, whisk together the melted butter, whole milk, eggs, vanilla extract, and sour cream until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix; the batter will be slightly lumpy but consistent.
If using chopped pecans or walnuts, fold them into the batter at this stage.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
Remove the cake from the oven and let it cool in the baking dish for 10-15 minutes. Then transfer it to a wire rack to cool completely.
Serve warm or at room temperature. Dust with powdered sugar or drizzle with a simple glaze if desired. Enjoy!
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 414.7 g | 151% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 214.0 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 633 mg | 49% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
