Graham-Cracker Crumb Cake

Preheat oven to 350 degrees. Stir together flour, baking powder, baking soda, and salt; mix with graham cracker crumbs and set aside. In a large bowl, cream butter and sugars. Beat in eggs one at a time. Add vanilla and beat unil fluffy. Add flour mixture to sugar mixture alternating with buttermilk, beating just to blend. Pour batter into a greased 9-inch square baking pan.

Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Enjoy warm with a pat of butter!

Notes:

You can find graham cracker crumbs in the baking aisle of the grocery store. I’ve crushed my own if I run out of the crumbs, but the boxed crumbs have a great texture to use for the cake.

I have cheated when I didn’t have buttermilk, and have used 2 tablespoons of white vinegar and along with enough milk to make a total of 1 cup of liquid. Let it sit for at least 5 minutes. It works well in this cake.