Graham Cracker Upside Down Cake
|Granulated sugar||1 Cup (16 tbs)|
|Vanilla ice cream||1|
|Butter||1⁄2 Cup (8 tbs)|
|Graham crackers||2 Cup (32 tbs), crushed (28 crackers approx)|
|Baking powder||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
In large mixing bowl cream granulated sugar with 1/2 cup butter.
Add eggs, one at a time; mix well after each, beating a total of about 5 minutes.
Mix crumbs, baking powder, and 1/4 teaspoon salt.
Add to creamed mixture alternately with milk; set aside.
Combine brown sugar, flour, and cinnamon; cut in 2 tablespoons butter till crumbly.
Stir in nuts.
Spread half of the batter in greased 8 x1 1/2-inch round baking dish.
Sprinkle evenly with half of the sugar mixture.
Repeat with remaining batter and sugar mixture.
Micro-cook, uncovered, 10 minutes; give dish a quarter turn every 2 minutes.
Surface will appear moist.
Cool in dish.
To serve, invert on serving plate; cut into wedges.
Top with vanilla ice cream.