how would you top it off?

[jiggie]

Hello - I am a first-time postee, and a relatively new devotee to all things culinary. Therefore, I was hoping that my more experienced counterparts might help me out with a question I have:
I am planning on making the CL graham cracker crumb cake to bring to dinner at my fiance's family's house, but I feel like it need some extra oomph to make it parents-in-law-worthy. I thought of adding powdered sugar on top, as my mom does with her famous coffee cake, but I was sure y'all could come up with much more creative suggestions. Any ideas? Id be very thankful...

[pmmahan]

Mmmm, fun. I'd add a sprinkling of sliced almonds (always looks nice) or a fruit garnish like raspberries. I think adding the powdered sugar to whatever you top it with would be a nice addition.

[Lisa D]

I am not familiar with the graham cracker crumb cake--does it have a crumble on top?
Graham crackers make me think of s'mores and therefore chocolate (but then again what doesn't make me think of chocolate)! Maybe you could add cocoa powder to the powdered sugar and sprinkle?? I have never tried this so I don't know how it would taste--I would definitely do a test first for such an occation! http://www.cookinglight.com/bbs/smile.gif

Also, I always make a glaze for coffee cakes and the like, they are very easy--powdered sugar, milk or water and some flavor---this is the fun part: lemon, almond, vanilla, or orange extracts or chocolate (cocoa). Just drizzle it over and it looks really nice. Let me know if you need/want specifics on the glaze.
Lisa

[Jewel]

Jiggie, I know you already have your cake planned, but since you're a newbie, have you ever heard of our 'Nearly #1 Cake' on this board? Cinnamon Apple Cake Seems like everyone is crazy about this cake, but it's from 3 or 4 years back so not many newbies have the recipe. It's sinfully good, and makes a wonderful presentation. Here's the thread with the recipe: http://www.cookinglight.com/bbs/Forum1/HTML/003068.html Just in case you needed a Plan B!! http://www.cookinglight.com/bbs/tongue.gif

And if you're going to go with the crumb cake as planned, I would top it with some sliced almonds first, then use a glaze with a bit of almond extract in it. For the glaze, use a 1/2 cup of sifted powdered sugar, with 4 tsp of water or milk. (Milk if you want it thick, water if you want it more 'glazy' and transparent) and add a half tsp of almond extract (or rum extract!) to the glaze. Drizzle that over the sliced almonds, and you've got a nice topper!

[jiggie]

Originally posted by Lisa D:
I am not familiar with the graham cracker crumb cake--does it have a crumble on top?....
Let me know if you need/want specifics on the glaze.
Lisa
No, Lisa, it doesnt have a crumble on top (the crackers are in the actual cake), so I think the glaze would be PERFECT. And I am ALL FOR COCOA!!!! I think chocolate would be a fantastic addition. PLEASE let me in on how to make the glaze, as I said, I am new at this but very willing to learn. Thanks again.

[CrystalB]

jiggie-
When you get a chance, will you please post the recipe for your graham cracker cake?
Thank you.

[Oozie]

I don't have Mastercook but here is the recipe

Grahm Cracker Crumb Cake
1/2 c. granulated sugar
1/2 c. packed brown sugar
5T. stick margerine or butter, softened
3 large egg whites
1t. vanilla
1/2 c. whole wheat flour
1 1/2c. grahm cracker crumbs
1t. baking powder
1/2t. baking soda
1/4t. salt
1c. lowfat or nonfat buttermilk

Preheat oven 350. Beat sugars and margerine at medium speed of mixer unti well blended(about 5 min.). Add egg whites and vanilla;beat well.
Lightly spoon flour into measuring cup. Level with a knife. Combine flour, crumbs, baking powder, baking soda, and salt, stirring with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour.
Spoon batter into 9" square pan coated with cooking spray. Sharply tap once on the counter to remove air bubbles. Bake at 350 for 35 min. or until done. Cool in pan 10 min. on wire rack. Serves 12. (194 cal-30% from fat, 1.7g. fiber)

[Lisa D]

Originally posted by jiggie:
I think the glaze would be PERFECT. And I am ALL FOR COCOA!!!! I think chocolate would be a fantastic addition. PLEASE let me in on how to make the glaze, as I said, I am new at this but very willing to learn. Thanks again.

[/B]

I make glazes all the time with extracts so I was at first unsure of how just adding cocoa to milk and powered sugar would taste but it was cooking light to the rescue, I found this in the recipe finder--it was originally used for another recipe but seems like it would work great for the graham cracker cake.
As I am sure you don't know this, I am a wee bit outside of the box with my culinary imagination but I am thinking to myself (and laughing and salivating) how I would put marshmallows (maybe mini ones) on top of the cake and then pour over the chocolate glaze to fix them in place a bit? I don't know if it would work but as you know from the previous post, I have a fixation with s'mores (I am working it out in therapy http://www.cookinglight.com/bbs/smile.gif)
In reality, I don't know if I would try it for such an important dinner, (good luck by the way) maybe another time.

OK, OK Finally--here is the recipe

This glaze goes with the Buttermilk-Chocolate Cake. It will spread over 1 (9-inch round) cake layer.

Ingredients
1 cup sifted powdered sugar
3 tablespoons unsweetened cocoa
2 tablespoons 1% low-fat milk
1/2 teaspoon butter or stick margarine, melted
1/2 teaspoon light-colored corn syrup

Prep Time: 5 minutes
Cooking Time: 5 minutes

Hope this helps!
Lisa