Ingredients
For the Cake:
- 3 cups cake flour, sifted
- 3 cups sugar
- Pinch of salt
- 1/2 teaspoon baking powder
- 3 sticks unsalted butter, room temperature
- 5 eggs, room temperature
- 12 oz cream cheese, room temperature
- 1 tablespoon pure vanilla extract
- Cream bouquet (optional)
For the Filling:
- 1 cup brown sugar
- 1/2 cup graham crackers, finely crumbled
- 1/4 cup melted butter
- 1 tablespoon cinnamon
For the Glaze:
- About 1 1/2 cups powdered sugar
- Small amount of milk (depending on desired thickness)
- Dash of vanilla
Directions
- Preheat the oven to 325°F.
- In a large mixing bowl, combine the cake flour, sugar, salt, and baking powder.
- Add the butter, eggs, cream cheese, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
- For the filling, mix together the brown sugar, crumbled graham crackers, melted butter, and cinnamon in a separate bowl.
- Pour half of the cake batter into a greased and floured bundt pan. Dollop half of the graham cracker filling on top of the batter. Add the remaining batter, then dollop the other half of the filling on top. Swirl the filling into the batter, being careful not to scrape the bottom of the pan. Tap the pan on the counter a few times to remove air bubbles.
- Bake at 325°F for 1 hour and 30 minutes.
- Allow the cake to cool completely before flipping it out of the pan.
- For the glaze, mix the powdered sugar with a small amount of milk and a dash of vanilla until smooth. Drizzle the glaze over the cooled cake.
Enjoy!
