The one-hour time difference here in middle Tennessee is setting my routine back a little… but don’t worry, we’ve still been busy! Montage of angry gym faces from the past few days:(ps, you should do some standing cable planks. They’re fun/impossible!)
And a run:It’s been good to finally see blue skies again!
Enough fitness stuff. Let’s move on to cake!!!My mom and I were digging through our ancient family recipe collection and found a handwritten graham streusel cake recipe. We are guessing one of my grandma’s friends penned it in about 1971…We decided to go for it!
It’s fun because you get to smash up lots of nuts and graham crackers, then layer them like a cake lasagna.45 minutes later, everything was baked and beautiful.Best served warm with a scoop of ice cream Here’s the recipe, penned to the interwebs after 40 years of mere paper existence!
Graham Streusel Cake
- 2 cups graham cracker crumbs
- 3/4 cup chopped nuts
- 1/2 cup brown sugar
- 1 1/4 teaspoon cinnamon
- 3/4 cup butter (I used a little less than this)
- 1 package yellow cake mix
- 1 cup water
- 1/4 cup vegetable oil
- 3 eggs
Heat oven to 350 degrees. Grease a 13×9 pan. Mix crumbs, nuts, brown sugar, cinnamon, and butter in a medium-sized bowl. In a separate bowl, mix together cake mix, water, oil, and eggs. Pour half of patter in the pan; layer with half of the crumb/nut mixture. Pour second half of batter on top; layer with the second half of crumb/nut mixture. Press down the crumb/nut mixture gently with your hands. Bake 45-50 minutes. Eat it all as fast as you can.
Have a sweet day!
- Last cake you made?
- What’s your favorite gym exercise?
- Do you have a favorite family recipe?
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