A delicious, toothsome cinnamon-scented apple graham layered torte with a sweetened whipped cream frosting, garnished with chopped nuts.

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

1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans; set aside.
2. Combine butter and sugar in a large bowl and beat until fluffy. Beat in eggs, one at a time; beat well after each addition.
3. 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.
4. 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.
5. 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.
6. Refrigerate for 2 hours before serving.

Makes 16 servings.