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I am a bad blogger. While others are posting recipes for green bean casseroles, newfangled stuffing, and yet another way to improve turkey (it’s amazing how many ways there seem to be, and they just keep coming…) this year, I’m back to digging into my recipe files, finally getting around to making some of the recipes I’ve clipped over the years.

This usual-sounding cake was one of the clipped recipes that have been patiently waiting for almost a few decades (as was the case for this chocolate hazelnut tart and these butterscotch bars), and I’m just now tackling. If a cake made with crushed Graham crackers and spicy speculoos cookies, along with butter, whole wheat flour, and flaky sea salt, sounds good to you, you’re not alone. I traveled across the Atlantic with it!

The cake is simple to make and while Instagram isn’t super-friendly to plain brown cakes; there are no M & M’s spilling out of this when you cut into it, it’s not three-layers high with glaze dripping down the side and a flurry of flowers on top, I didn’t make a snappy Tik Tok video of me putting it together along with a catchy song, and I’m not going to post a video of me shoving a whole piece of this cake in my mouth. (My friend Jake Cohen does that very well, but he’s adorable so I give him a pass.) But it is a great cake and I’m happy to share it with you.

It’s from Relish magazine that only seems to exist virtually these days. The magazine and/or website were actually were bought by a media company and Romain has been telling me to put mine on the block too, but I’m resistant (who would buy it?) but have been shifting my online life to my newsletter.

One honor I do have is that I seem to be the King of Substitutions (and the Queen of where to get things.) When I visited a friend in Burgundy last summer and she had the fixin’s to make Smores, a lot of people asked me where one can get Graham crackers in France? (Here and here are two places that have them.) Of course, you can make them yourself, although the idea of making the crackers, then crushing them, then using the crumbs to make a cake, seems antithetical to the cause. I often tell people in Europe and elsewhere who ask about swap-outs for Graham crackers to use speculoos cookies, which are moister than Graham crackers, but what you lose in a bit of crispness, you gain in the dynamic spicy flavor. It’s one of those expat first-world problems.

A few readers over the years (if I am the King and Queen of this monarchy, you, my dear readers, are the princes and princesses) have kindly noted that McVitie’s digestives were a good swap-out for Graham crackers. I first had Digestives when a British college friend introduced me to them and in spite of the physiologically-connected name, they are indeed, delicious, especially the ones dipped in chocolate. But here I went with the plain ones, which I bought at Monoprix, for those who want to know. They’re called Sablés Anglais, which may be a little more appealing to the uninitiated.

At the risk of this post looking like a sponsored post, I included the labels for those of you to see what I used, including the lait fermenté which is buttermilk, also called lait ribot. It’s a popular drink in Brittany and sometimes served with crêpes and galettes, which grocery stores carry as well as stores that sell Arabesque and Middle Eastern ingredients.

Some loyal subjects in our kingdom might ask if they could reduce the sugar or use another sweetener and since I want to go down in history as a fair ruler, so you’re free to try other ways and ingredients (and quantities) to make this cake. I made several myself and was going to give it another go, testing out a few more tweaks that were rolling around in my head, until Romain said, “Stop, Daveed. It’s perfect.” And he’s right. So here it is.

Graham Cracker Cake

Adapted from Relish magazine
I made a few tweaks to the recipe, adding vanilla to smooth things out, a bit of cinnamon to accentuate the spiciness, and dialed back on the salt on top since 1/4 teaspoon was plenty. (And that's coming from a flaky salt lover.) If you do have flaky sea salt, such as French fleur de sel, Maldon, or Jacobsen, use that on top.
This recipe uses spice cookies, which are called speculoos or speculaas in Europe. Lotus biscoff cookies are an internationally available brand and should be available in most well-stocked supermarkets nowadays. You could probably get away with using gingersnaps for the crumbs, which I haven't tried, or just use additional Graham cracker crumbs in place of the speculoos crumbs if necessary, although the speculoos add an especially delicious flavor.
Course Dessert
Servings 12 servings
  • 6 tablespoons (3 ounces, 85g) unsalted butter, at room temperature
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (75g) Graham cracker crumbs
  • 3/4 cup (75g) speculoos crumbs, (such as Lotus Biscoff cookies, see headnote)
  • 1/2 cup (70g) whole wheat flour
  • 1 teaspoon baking powder, preferably aluminum-free
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (250ml) buttermilk
  • 2 teaspoons turbinado or coarse crystal brown sugar , (optional) - you could also use granulated sugar
  • 1/4 teaspoon flaky sea salt (preferable) or kosher salt, (optional)
  • Preheat the oven to 350ºF (180ºC). Butter a 9-inch (23cm) round cake pan (one that's around 2-inch/5cm deep) or springform pan, or spray the inside with non-stick spray. Line the bottom with a round of parchment paper if you'd like, for easier release.
  • In the bowl of a stand mixer fitted with the paddle attachment (or by hand in a large bowl and spatula) beat the butter and sugar until light and fluffy on high speed for about 3 minutes. Add the eggs one at a time, beating well before adding the next one and stopping the mixer scraping down the sides of the bowl to make sure everything gets incorporated. Mix in the vanilla.
  • In a medium bowl, mix together the Graham cracker and speculoos cookie crumbs along with the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  • Stir half of the crumb mixture into the beaten butter with the mixer at low speed (although I often do the final mixing by hand of cake batters to ensure they don't get overmixed and all the ingredients get incorporated), then stir in the buttermilk, then the remaining crumb mixture. Scrape the batter into the prepared cake pan and sprinkle the turbinado sugar and flaky sea salt over the top, if using. (I recommend it!)
  • Bake the cake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cake cool completely in the pan.


Serving: Serve the cake at room temperature with whipped cream, ice cream, sorbet, frozen yogurt and/or a fruit compote if you'd like, but it's also just fine on its own. Another option is a dollop of lemon curd that you've folded some unsweetened whipped cream folded into, just enough to lighten it but not too much as that would hide the lemon flavor. The cake would go very well with poached pears or Marsala baked pears, too.
Storage: The cake will keep for up to three days at room temperature or could be frozen for up to three months.


    • Donald Merry

    “I’m a bad Blogger” what an opening line, of course we are going to read on. Brilliant.

    • Gayle

    Hi David,

    So, I sent my niece to Fiasco, her neighborhood place, to spy on you last week at your book signing.

    She reported back that the cheese was good and you were, in fact, there.

    I told her to tell you that her aunt was a subscriber, that maybe it would get her a second helping of free Comté. Alas, she was too shy.

    She took a “NYC picture” where you appear over her friends’ shoulder in the background…to prove to her auntie that she went.


      cute, why didn’t the auntie go?

        • Gayle

        Niece lives in Brooklyn. Auntie lives in Boston :)

          • KARIN PEREIRA

          makes sense, of course…I met David many years ago at an actual cooking class at Central Market in Austin. It was totally heaven on earth. He even made sure we had a cheese plate and some extra Rose wine. Still remember how almost easy-going he was.

            • Gayle

            Yes, Karin, I regret I couldn’t go.

            Some day…

    • Heather

    David, I so love your newsletter. Thank you so much for staying…. Well, for remaining a person, instead of becoming a Brand (which seems to be the way of things these days, and I loathe it).

      • Christina

      I agree!!!

    • Christina

    It sounds easy and amazing!

    • Mrs. G

    Dear David, I gave my first Thanksgiving for 12 this year. Used recipes of yours for crusts! A friend made a cheesecake with have honey grahams and the other half speculoos. Most of the Restos where I like use speculoos for all of their cheesecakes. They still do not taste like yours! An almost proud baker!

    • Nikki

    Thank you very much!! (please read that with a sarcastic tone)
    I have had a recipe that I have been making for years that calls for a box of ‘Nilla Wafers crushed used in place of flour. I am now going to have to try the cake made with Speculoos! Never even though of that before. Might even have to try it with other cookies, Gingersnap and Graham Cracker sounds likely.

    • Laurie

    David , I want to reassure you that you are not a bad blogger . I think you are perfect as I don’t want all those extras on social media now. Your posts of any type always brighten my day and brings a little France into my life which I miss greatly .

    • Lisa

    Please recommend a page that explains the difference between and details of the Lebovitz newsletter, blog, emails and whatever else there is. I think I am receiving an email with a link to the blog and in addition there is a newsletter for a fee. But I’m not sure.

      • Page

      Yes, please explain!

      • David
      David Lebovitz

      Thanks Lisa. Right now (and for many years) I have a blog and a newsletter. The newsletter previously went out on the first of each month but I changed the format and sending out more newsletters each month in addition to the free monthly newsletter. Free subscribers will get extra newsletter posts (stories, recipes, etc) from time to time and Paid subscribers will get additional content (more stories and recipes.) Readers can decide which they’re rather get.

      Newsletter subscribers can access all the content here.

      The newsletters arrive via email which, unlike social media, is not regulated by an algorithm so if you subscribe, you will be sure to get them.

      Right now when I update the blog, readers who choose to “subscribe” get an email about an update, such as this post. Or they can simply visit this blog.

      I will be publishing a majority of my content in my newsletter starting in January since the format is easier to write with and there’s no technology I need to learn and maintain, so it’s easier. Plus I can share additional content with paid subscribers in my newsletter so it’s not out there in the general public, so I can share stories that are more personal to me : )

    • Karen

    You are SO FABULOUS, every time I read your blog I smile and laugh and try a recipe. Thank you and don’t change a thing!!

    • Anne

    My mom, of Parisian descent, made a version of this graham-cracker cake for our birthdays. No cookies, white sugar, whole milk, no cinnamon. Very plain, yet distinctive. I look forward to making yours.

    • Nanci Courtney

    Wonderful column! Please don’t ‘brand’ yourself. Your legions of admirers promise to continue buying your wonderful books and joining your subscribers list!!

    • Donna

    Your blog is fantastic. I subscribed many years ago when I stumbled across a link to one of your posts where you were talking about a relative (grandmother? Aunt?) and her funny mannerisms. My memory fails me in the details, however the one thing that’s kept me reading is your ability to write an engaging post. Truth be told, I’ve only ever tried a few of your recipes. But they’re on repeat in my home. I’ve hit Unsubscribe to many bloggers over the years because I found myself rolling my eyeballs at the constant “I’m SO excited to tell you about my latest recipe” blah blah, gag me with a spoon. Keep doing what you’re doing. Please. You’re worth reading.

      • David
      David Lebovitz

      Thanks Donna. Blogging has changed over the years, as has the public. Some people just want recipes others want stories. (I often say the stories let you know the author made the recipe, and that it’s a good sign that it works!) This wasn’t meant to be a “food” blog per se, as I liked to share other things like stories about life in France and places in Paris (and elsewhere) that I visit and recommend, including restaurants and bakeries that used to get overlooked by traditional media. Many of the new generation of food blogs are loaded with keywords and they have professional photographers and search-engine experts to get to the top of Google which is fine as the medium evolves, but isn’t why I got into blogging, hence the pivot to the newsletter where I can write and share things and not have to worry about the rest. Thanks for reading!

        • penny

        What is the subscription price for the paid newsletter?

          • David
          David Lebovitz

          Subscription info is here.

    • Barbara

    Have you tried this with chocolate graham crackers? (Not chocolate covered- definitely available in New England though I don’t know if they can be found elsewhere.) The spicing would need to be modified and it would, indeed, be a different animal, but perhaps also delicious.

      • David
      David Lebovitz

      I didn’t and we don’t get anything like those in France but if you do want to give it a go, let us know how the cake turns out! (Personally, I love chocolate but would serve it as a sauce or ice cream alongside.)

    • Becky R.

    This recipe reminds me of my mother’s Vanilla Wafer cake (which was very good), but I like Speculoos much more than vanilla wafers, so I am going to give this a shot. Merci, Daveed!
    I know you deserve to make money from your many talents, but I do love your blog so much. Do what you must, but know that if you stop blogging, you will be sorely missed. You are the best blogger I have ever seen, content, writing, images, all excellent. And your lovely humor is just icing.

    • Linda

    Please continue blogging as you have. I absolutely hate all the themed blog posts that come out like clockwork with every holiday. Another annoyance is the use of Easy and hyping other trends of this ilk. I don’t want Easy, I want Good no matter if easy or hard. And I love your stories about the French way of life.

    • Joan

    FWIW, I’ve always loved your email newsletters. Is that also the blog? I can’t keep up.

    Never checked out Facebook, Insta or any of your other social media. The emails are perfect and I always read them from start to finish the moment they hit my Inbox.

    (Just a bit of random focus-grouping for you which you can take or leave.)

    One thing in this most recent post that’s absolutely true … you ARE the king of substitutions and they have saved me many times while in Paris and unable to find my usual go-to’s. And for that I say … merci beaucoup.


      I love his instagram posting, especially when we had the cocktail sessions.

    • Patricia

    Hello David! I can’t believe this installment for a graham cracker cake. I love graham cracker crumbs and just last week I made a chocolate cream pie just so i could eat the crust. In my head i wondered what else could make with delicious graham cracker crusts because if you mention them anybody and everybody seem to swoon at the thought of them. You must be some kind of mind reader because here you are with this recipe. i can hardly wait to make it – i just know i will love it! Thank you Daveeed!!!

      • David
      David Lebovitz

      I’ve been eyeing this recipe in my folder for years and am glad I finally got around to making it. I gave it a few tweaks but it’s a great cake and I hope you enjoy it too!

    • Barbara

    Please keep on keeping on just as you are. I love your newsletter, blog and Instagram. Your trips to the market have kept me semi sane in this difficult time in so many ways. I always think of you as my friend in Paris.
    Happy holidays to you and Romain!

    • Carol gillott

    Just the word graham cracker in the title had me salivating. So much nostalgia attached…along with accompanying glasses of cold milk. This cake looks and sounds divine.

    • jojo

    Hi David, Would love to know your thoughts on processing the crackers…crushed by hand or ground fine in the processor?
    You are a national treasure!
    Thank You….Happy Holidays.

      • David
      David Lebovitz

      I used a mini food process but you could use a mortar & pestle or use a sturdy zip-top bag and a rolling pin to crush them.

      Happy holidays to you too!

    • Nfonca

    I had to laugh about your latest substitution. In the blog you wrote this was from “Relish” magazine. In the recipe you wrote “Delish” magazine.

    I think Relish is a good name for a magazine.

    fixed! : ) -dl


    You do know years ago the graham cracker use to have a cake recipe on the box. My mother made it many time and luckily she also wrote it down. It was a family favorite and so much easier than yours as it did not have as many ingredients and it was a very moist cake


    Honestly, I don’t even think blogging or email is so different. Love them all, but I don’t mind paying for it either. Actually, I get confused about which one is which and like an extra recipe or talk about books, restaurants and such.

    • Kaaren

    David, thank you for being you. You’re the sophisticated, witty adult in a room full of noisy, arm-wrestling children. I love the children and support them, but for laughing & learning I want adult conversation.

      • Kiki

      I second this emotion :)

    • Kiki

    Hello, everyone. Cakes have sugar in them.

    If you don’t eat sugar, don’t make cakes (or cookies, or whatever). You can bake/make other things!

    Thank you for your attention to this matter.

    • Nfonca

    I had to laugh about your latest substitution. In the blog you wrote this was from “Relish” magazine. In the recipe you wrote “Delish” magazine.

    I think Relish is a good name for a magazine.

    • Naomi D.

    I’ve enjoyed the newsletter this past year, and will continue paying for the subscription. You’re the only one I do that for. I am wondering if I try to figure out when I subscribed or will I get a notice to renew?

      • David
      David Lebovitz

      According to the newsletter service, it’s automatic but there is a notice sent out about a week before the renewal period in case people want to make any changes, which you can read more about it here.

    • Kim Sith

    David, your blog has been an essential pleasure for me over the past many years. I hear your misgivings and weariness now. I have one suggestion: stop worrying about all the substitutions people ask for! Let them experiment and learn for themselves! You be YOU. Just tell us what YOU do. Spare yourself!

    • Elissa

    Love all your content regardless of where I see it. Loved attending an in person class with you at Central Market in Austin. I can’t wait to try this cake as I also love the graham cracker streusel from the Food52 recipe for Lime Posset with Graham Cracker Streusel so much that sometimes I just eat it by itself, so I’m thinking this cake would be lovely with lime curd. Thank you again for all the fun, funny, delicious stories and recipes!

      • Steve

      At least two of the American manufacturers of graham crackers now sell boxes of graham cracker crumbs. I would expect that the consistency would be perfect for the job- not too coarse, not too fine.
      As to substituting Graham cracker crumbs for speculoos crumbs, I would suggest going for it, wit the addition of some pumpkin spice (or the equivalent components). I suggest this substitution because graham crackers are still MUCH easier to find in the USA than speculoos cookies.

    • Karin Pereira

    One of my pet peeves, try the recipe first, and if there is something you want or need, call for substitute. It happens in every cooking class I take, I don’t want to hear of substitutions, I am paying for the chef to teach me something. Not other people‘s opinions/ideas.

    • Karin Pereira

    Unconditional admiration for David

    • Robin

    I agree with all the comments. I have enjoyed your blog for many years and collected many of your delicious recipes. I will miss your blog when finally you put it to bed but will continue to read your news letter as a special treat with a cup of tea in a comfy chair.

      • David
      David Lebovitz

      I like my blog a lot (and I have great readers!) but the format there is a lot easier for me and I plan to publish more personal stories there, and sharing recipes is also easier too! It’s a lot more casual and reminds me a lot of the early days of blogging.

    • Susan Riggs

    I too have to admit, I rarely make any of the recipes you share. But please know it isn’t for lack of interest-it is mostly because now it’s just me and not as fun to cook for one. But the ones I make I love and most are so interesting I may yet try them. In the meantime your writing is enormously entertaining and friendly. And after seeing you in New York I know that you write “real” because you are “real”. And thank you for that!

      • David
      David Lebovitz

      Glad you came to the event in New York. That was a lot of fun and nice to meet!

    • Kristin

    It would have be great to read the blog if a large advertisement did not interfere with the entire screen. Honestly! Is this what you get if you don’t pay the fee?

      • David
      David Lebovitz

      There should be no ads that block the screen when you’re reading the blog. If there are, please use the link below the ad that says “Report Ad” so the ad network can remove it. Thanks for your patience.

      (The newsletter, both the free and paid versions, are ad-free.)

    • Anne

    This has many flavors I like and I love graham crackers! Exactly the kind of cake that is good with morning coffee! But now, needing to be gluten free, I sadly don’t see any way to realistically make this cake. David, if you can help figure it out, I’d be grateful!

    • Sydney Williams

    Thanks for posting this cake recipe. It reminds me of an old Better Homes & Gardens Chocolate Chip cookie recipe that uses Graham Crackers (crumbs) a small amount of flour, baking powder, butter, condensed milk, shredded coconut, vanilla, salt, walnuts and semi sweet chocolate chips. They are the most delicious cookies! Graham crackers shouldn’t be under estimated.

      • David
      David Lebovitz

      Many years ago a friend, Shirley Sarvis, wrote an entire article for Gourmet magazine on baking cakes with bread (or cake?) crumbs. It was really interesting but was decades ago but perhaps it’s online somewhere now. You’re right about Graham crackers – let’s not underestimate them!

        • Sydney Williams

        Hi David, I scoured the Internet to find Shirley Sarvis cake w/ breadcrumbs recipe. All I found is an article from 1977 (issue unknown) of Gourmet magazine titled Gourmet Cakes of Crumb but alas, no recipe. Since her passing, all her papers are archived at The Gordon Collection of Kansas State University, but there’s no access to the public online, that I can find. Sorry! I tried for all of us bakers!

    • Michele

    It’s taking every ragged scrap of my maturity not to type this entire comment in all-caps because I am SO VERY EXCITED to see this recipe as someone OUT OF HER MIND with love for anything speculoos-related ever since first encountering it in Paris and who was just googling recipes in hopes of finding a memory-evoking comforting something to both enjoy with tea and gift others for winter solstice. (deep breath) BAKING THIS CAKE THIS WEEKEND!

    Thank you, David.

    • Jeana

    Can you use white flour in this cake?

      • David
      David Lebovitz

      I think so!

    • Jessica “Su Good Sweets”

    This could easily be a s’mores cake! I also have tons of old clipped recipes to try. If I made one new recipe every day, I still wouldn’t finish in my lifetime.

      • Steve

      I suspect that if you are even THINKING that you might have ground those cookies too finely, you ground those cookies too finely. That is very easy to do with a food processor. You want a coarse crumb, not a powder (not anything even CLOSE to a powder).

    • Shara

    Hi, I used my food processor to grind the graham cracker and Biscoff cookies, and found that 75g of each was significantly less than the 3/4 cup measurement by volume. I was afraid of not having enough, so I went with volume, but I’m not sure if that was correct, or if my processor ground them down too finely, reducing the volume?

      • David
      David Lebovitz

      The original recipe was in cups and I weighed them and found 75g was the right weight when I weighed them, so if in doubt, yes, go with the volume. I’ve been toying with the idea of just using one system of measurement on the recipes I post — but trying to decide on which one!

      UPDATE: I checked again, retesting the crumbs in weight in volume and the weight of 75 grams = 3/4 cup is correct.

      • Greg Michaud

      I love your blog and have been following you for years I have a question that I can’t find where to as it or any other info on your site about mobile phone settings. A while back when I open your blog on my mobile phone it goes into desktop mode, although it will jump back into mobile mode by itself as I am browsing.
      Is there a setting somewhere where I can keep your blog on mobile when I open it on my phone?

        • David
        David Lebovitz

        My website is responsive so should adapt to any mobile device, like tablets and mobile phones. I don’t know about settings on individual phones but on my devices the site adapts to the tablet and telephone so you may want to investigate that with the browser you’re using.



    • Carter

    Hi David,

    Wondering if it’s okay to substitute AP flour for the half-cup of whole wheat, simply because I rarely use it and don’t want to buy a whole bag of it if white will do.

      • David
      David Lebovitz

      Sure, I think all-purpose flour would work fine. Let us know how it turns out!

    • Paula Torres

    Cool enough to eat now; it is fantastic. The turbinado and salt on the top really add to it. I can’t wait to see how the flavor changes tomorrow. Had a challenge finding Lotus Biscoff; seems like stores only like to carry their own brands in lieu of variety nowadays. I’m in Brooklyn and searched around Brooklyn and Manhattan yesterday. Not at Whole Foods, the Morton Williams in the village, or a few other random shops I popped into. The CTown on Graham and Metropolitan in Williamsburg has vanilla-filled ones (easy to scrape out the middle) and the Brooklyn Market on Metropolitan and Humboldt in Williamsburg have them.

      • David
      David Lebovitz

      You don’t need to use the Lotus biscuits; those are just the most popular brand worldwide. I used the store-brand (as shown in the photo in the post) and I know many manufacturer’s make their own versions, but thanks for letting people know where to get the Lotus ones : )

        • Paula

        I like the challenge of finding the ingredients listed if I can. Then when I do my variations, I know what to compare it to. It’s fun!

    • Shira McKernan

    I just had success making this recipe in a mini muffin pan. The tops are deliciously crispy. For Paris readers, I found actual graham crackers in my local Filipino store! The brand is M.Y. San. They are thinner and maybe a bit less sweet than US brands but they worked very well.

    • donna

    Graham Cracker Cake – I’ve never baked anything like this. You are my hero. You became my hero when I purchased your ice cream book The Perfect Scoop. This cake elevated your status in our home. Thank you!

    • bevin

    I’m sad you’re switching to newsletter format. One of the things I cherish about most blogs is the ability to participate in a community anonymously. I don’t want my comments to be aggregated and monetized or profiled infinitely, (even if it’s not your site specifically doing it – the newsletter host platform certainly is even if only through the email capture but also likely via insidious cookies).

    If you could assure me that your host had iron-clad privacy practices with zero data capture for profit or profiling I would embrace this change wholeheartedly.

    Your voice has been one of my cherished friendly places online. Thank you for many years of enjoyment and humor.

      • bevin

      PS: I’ve been a reader of yours since the early 2000’s fyi.

      • David
      David Lebovitz

      Thanks for your comment. You can read Substack’s privacy policy here.

    • bevin

    PPS: I would – of course – happily donate to support your posts on either end if privacy was guaranteed.

    • Morgan

    I made this and it was wonderful. I love graham crackers and the second I saw the recipe I knew that it was in my near future. I used all graham (didn’t have biscoff)- next time I’ll try to seek some out, but there will be a next time. It was a treat but didn’t feel decadent. A great snacking cake.

    • Jo Chimes

    Just made this, and it was easy and delicious. I mixed all by hand. Not too sweet, with a lovely toffee flavour. Didnt have buttermilk, so used sour cream and greek yogurt, and I used less cinammon and added 1/2 tsp of nutmeg.

    Thank you David for the wonderful blog (been following you for more years than I can remember), and I have now signed up for your newsletter.

    • Diane

    Not a ‘bad blogger’ at all — rather brilliant if you ask me.

    • Leigh

    This recipe has everything I love…making it today as I thankfully have everything on hand. Thank you for sharing!

    • Marcey

    Hi David. Your blog is my favorite (followed closely by your newsletter) and I will continue to work my way through your oevre regardless of where the recipes reside. Speaking of which, will the library of recipes on your blog be updated with recipes that you share in future newsletters? And will this blog remain live so we can access said library of recipes?

    Thank you so much for continuing to share great content/recipes/cocktails/travel tips/Romain stories/etc, etc, etc :)

      • David
      David Lebovitz

      Hi Marcey,

      Glad you like the blog and newsletter! As I shift more to the newsletter, the blog recipes will all remain here. But moving forward, the recipes on my newsletter will remain there as well. One of the reason for the move is that for the blog I need to use a recipe “plug in” to write recipes (and for them to come up in Google search results for readers), which is a complicated spreadsheet-like grid which wrings a lot of the fun out of writing and sharing recipes. (There’s also an entirely new editing system I have to learn to write for the blog which I’ve put off for over a year – my webmaster sent me a multi-page document to read to learn how to use it, which I’m also putting off…) It’s not what I really want to focus on so the newsletter is a lot more appealing to me, which is why I’m shifting toward that.

    • Judy

    Speculoos can be found at Trader Joe’s. Lotus Biscoff if not at your local supermarket are often sold at Costco and fequently on sale in a four pack for around $4.99. Have all the ingredients, can’t wait to bake this weekend. Thank you David for many years of enjoying your recipes and blog/newsletter, cookbooks and your cocktail videos during lockdown


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