Graham Cracker Pound Cake

• Vegetable oil spray
• 1 1/2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 1 1/2 cups cake flour
• 1/2 cup finely ground graham cracker crumbs, from half a sleeve
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons whole milk
• 2 tablespoons heavy cream
• 3 large eggs
• 1 tablespoon pure vanilla extract

1. Preheat the oven to 325.
2. Spray an 8-by-4-inch glass loaf pan with vegetable oil spray.
3. In a large bowl, using an electric mixer, cream the butter with the granulated sugar and dark brown sugar.
4. In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt.
5. In a small bowl, whisk together the whole milk, cream, eggs and vanilla.
6. Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches.
7. Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for about 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
8. Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely.

vegetable oil spray, butter, granulated sugar, dark brown sugar, cake flour, graham cracker crumbs, baking powder, salt, milk, heavy cream, eggs, vanilla

Taken from www.foodandwine.com/recipes/graham-cracker-pound-cake (may not work)