East Coast Coffee Cake made with HONEY MAID Graham Crackers
Traditional coffee cake gets a HONEY MAID Graham Cracker makeover inside and out. The addition of honey-sweet grahams helps a breakfast-time staple break out of the morning daypart into an all-day menu option.
- Crumb Topping
- 1¼ lb.cake flour
- 10 oz.granulated sugar
- 10 oz.light brown sugar
- 8 oz.HONEY MAID Squares Graham Crackers, broken into 1/2-inch pieces
- ½ tsp.salt
- 1 oz.unsalted butter, melted
- 1 lb.cake flour
- 2 tsp.baking powder
- 2 tsp.baking soda
- ½ tsp.salt
- 8 oz.unsalted butter, room temperature
- 14 oz.granulated sugar
- 1 tsp.vanilla extract
- 1¼ lb.sour cream, room temperature
- 4 oz.HONEY MAID Squares Graham Crackers, broken into 1-1/2-inch pieces
Nutrition per serving
Combine flour, sugars, graham pieces and salt in bowl of mixer fitted with paddle attachment. Mix in butter until combined. Set aside.
Sift dry ingredients; set aside.
Cream butter and sugar in bowl of mixer fitted with paddle attachment on medium speed until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Stir in vanilla.
Gradually add dry ingredients alternately with sour cream, mixing on low speed, beginning and ending with dry ingredients. Scrape side of bowl as needed. Gently stir in graham pieces, being careful not to break them.
Place a piece of parchment paper on bottom of half sheet pan. Attach a 2-inch frame around edge of pan. Pour batter into prepared pan. Break up Crumb Topping and sprinkle evenly over batter.
Bake in 325°F standard oven 45 to 50 min. or until internal temperature registers 195-200°F. Cool completely in pan on wire rack. Carefully remove frame and cut 5 x 6 for 30 pieces.