Cooks Recipes | Graham Torte Recipe

Graham Torte

1 cup unsalted butter 1 cup granulated sugar 3 large eggs 2 cups graham cracker crumbs 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup milk 2 cups peeled, cored and diced apples 1 cup chopped nuts, divided use 1 cup whipping cream 2 tablespoons powdered sugar

Preheat oven to 350°F (175°C). Grease two 8-inch cake pans; set aside.
Combine butter and sugar in a large bowl and beat until fluffy. Beat in eggs, one at a time; beat well after each addition.
In another bowl, combine graham cracker crumbs, flour, baking powder, cinnamon and salt; mix well. In alternating additions, add flour mixture and milk to the creamed mixture, scraping well after each addition. Fold in apples and 3/4 cups nuts; mix well.
Spread batter into prepared cake pans. Bake for 30 to 45 minutes or until center comes out clean when inserted with a toothpick. Remove from oven, let cool for about 10 minutes, then remove from pans to cool further. With a bread knife or other long serrated knife, trim tops of layers to make them level.
Meanwhile, beat cream and powdered sugar until stiff peaks form; spread over whichever cake layer you decide should be the bottom; stack the top layer on top and frost it. Then frost the sides as well, smoothing out the top edges as necessary. Sprinkle remaining nuts on top.
Refrigerate for 2 hours before serving.

Makes 16 servings.