Directions
- 1Crush 4 graham cracker sheets and combine with 3 Tbsp melted unsalted butter, 1 Tbsp granulated sugar, 1 Tbsp brown sugar, 1/4 tsp vanilla, 1/8 tsp cinnamon, a pinch of salt, and a pinch of nutmeg.
- 2Spread the mixture on a parchment-lined baking sheet and bake at 325°F for 4-8 minutes until lightly golden. Cool completely.
- 3For the cinnamon swirl, combine 3 Tbsp melted unsalted butter, 1/3 cup packed brown sugar, 2 tsp flour, 1 1/2 Tbsp cinnamon, 1 tsp vanilla extract, and a pinch of salt. Set aside.
- 4Preheat the oven to 325°F, and grease and lightly flour a 10-inch Bundt pan.
- 5In a bowl, cream 2 sticks of room temperature unsalted butter, 1/2 cup vegetable oil, and 1 1/2 cups granulated sugar for 4-5 minutes until fluffy and pale.
- 6Beat in 4 large room temperature eggs one at a time, followed by 3 tsp vanilla extract.
- 7In a separate bowl, whisk together 2 1/2 cups cake flour (or substitute), 1/2 tsp salt, and 2 1/4 tsp baking powder.
- 8Fold in half of the dry ingredients into the wet mixture, then add 1 cup room temperature milk and 1/3 cup room temperature full-fat Greek yogurt, then the remaining dry ingredients. Mix just until combined.
- 9Add 1/3 of the cake batter to the prepared Bundt pan.
- 10Top with 1/2 of the cinnamon swirl and a sprinkle of the baked cookie crumble. Swirl lightly with a skewer for a marble effect (optional).
- 11Repeat the layers once more with another 1/3 of the cake batter, the remaining cinnamon swirl, and more crumble.
- 12Finish with the remaining cake batter.
- 13Bake at 325°F for 55-60 minutes, or until a toothpick inserted near the edge comes out clean.
- 14Cool the cake in the pan for 20-25 minutes, then invert onto a rack to cool completely.
- 15For the cream cheese glaze, beat 4 Tbsp room temperature unsalted butter, 1 1/2 cups powdered sugar, 4 oz softened cream cheese, 2-3 Tbsp milk, 2 tsp vanilla extract, and a pinch of salt until smooth.
- 16Pour the glaze over the cooled cake.
- 17Top with the remaining cookie crumble.
- 18Slice and serve.
Ingredients
- 4 graham cracker sheets
- 3 Tbsp unsalted butter
- 1 Tbsp granulated sugar
- 1 Tbsp brown sugar
- 0.25 tsp vanilla
- 0.125 tsp cinnamon
- 1 pinch salt
- 1 pinch nutmeg
- 3 Tbsp unsalted butter
- 0.33 cup packed brown sugar
- 2 tsp flour
- 1.5 Tbsp cinnamon
- 1 tsp vanilla extract
- 1 pinch salt
- 2 sticks unsalted butter
- 0.33 cup full fat Greek yogurt
- 1 cup milk
- 4 large eggs
- 0.5 cup vegetable oil
- 3 tsp vanilla extract
- 1.5 cups granulated sugar
- 2.5 cups cake flour
- 0.5 tsp salt
- 2.25 tsp baking powder
- 5 Tbsp cornstarch
- 4 Tbsp unsalted butter
- 1.5 cups powdered sugar
- 4 oz cream cheese
- 2 Tbsp milk
- 3 Tbsp milk
- 2 tsp vanilla extract
- 1 pinch salt
Equipment
baking sheetparchment paperbowlhand mixerwooden spoonBundt panskewertoothpickcooling rack
Tips
- For cake flour substitute, remove 5 Tbsp of regular flour and replace with 5 Tbsp cornstarch, then sift together.
- Beat butter, oil, and sugar for 4-5 minutes until fluffy and pale.
- Swirl cinnamon mixture lightly with a skewer for a marble effect.
- Baking time will vary based on the oven, check for doneness with a toothpick.
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