Graham Cracker Crumb Cake
A rich, moist crumb cake with coconut, pineapple, and black walnuts, offering a delightful blend of tropical flavors and crunchy texture, perfect for dessert or tea time.
Ingredients
Instructions
- Cream together sugar, eggs, and margarine.
- Add baking powder, salt, and milk; mix well.
- Stir in crushed pineapple, coconut, black walnuts, and graham cracker crumbs.
- Pour batter into a greased, floured tube pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until done.
Tips & Substitutions
For a lighter version, consider using a substitute for margarine, such as unsweetened applesauce or Greek yogurt. You can also swap out black walnuts for pecans or omit nuts altogether for a nut-free option. Ensure the pineapple is well-drained to prevent excess moisture. Mixing the ingredients until just combined will help maintain a light texture.
Serving Suggestions
This Graham Cracker Crumb Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It makes an excellent dessert for gatherings or a sweet treat alongside your morning coffee. Consider serving it with fresh fruit for a refreshing contrast, or alongside Sausage-Cheese Breakfast Casserole for a delightful brunch spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds, or until just warm, to enjoy the cake's flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Graham Cracker Crumb Cake contains roughly 623 calories, with 13g protein, 21g carbohydrates, and 58g fat. It is an excellent source of protein (26% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1314mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute sweet milk with almond milk or oat milk for a dairy-free option. Just ensure that the milk you choose has a similar consistency to maintain the cake's texture. For a richer flavor, whole milk or heavy cream can also be used.
How can I make this cake gluten-free?
To make a gluten-free version, replace the graham cracker crumbs with gluten-free graham cracker crumbs or crushed gluten-free cookies. Ensure that all other ingredients, especially the baking powder, are gluten-free as well. This will help maintain the cake's structure and flavor.
What is the best way to tell if the cake is done?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary; you might need to adjust slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).