Ingredients
- 1-1/4 cups fine graham cracker crumbs - 1-1/4 cups all-purpose flour - 1 tsp. baking powder - 1/2 tsp. ground cinnamon - 1/4 tsp. salt - 1 cup I Can't Believe It's Not Butter!® Spread - 1 cup granulated sugar - 3 eggs - 1 cup milk - 1 medium Granny Smith or tart apple, peeled, cored and shredded - 1 cup chopped walnuts - 1 cup heavy or whipping cream - 2 Tbsp. confectioners sugar |
Instructions
Preheat oven to 350°. Grease two 8-inch round cake pans; set aside.
Combine graham cracker crumbs, flour, baking powder, cinnamon and salt in medium bowl; set aside.
Beat I Can't Believe It's Not Butter!® Spread with granulated sugar in large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in eggs, scraping sides occasionally, until blended. Alternately beat in flour mixture and milk until blended. Stir in apple and 3/4 cup walnuts. Evenly spread batter into prepared pans.
Bake 30 minutes. Cool 20 minutes on wire rack; remove from pans and cool completely.
Meanwhile, beat whipping cream with confectioners sugar in medium bowl, with electric mixer until stiff. Spread whipped cream between layers and on top of torte on cake plate. Finely chop remaining 1/4 cup walnuts; sprinkle over torte. Refrigerate at least 2 hours before serving.