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1
Preheat oven to 350F.
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2
Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Combine apples and water in small saucepan.
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4
Cover; simmer over medium-low heat until apples are tender, about 20 minutes.
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5
Place in processor; puree until smooth.
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6
Cool puree.
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7
Sift 2 1/2 cups flour and next 5 ingredients into medium bowl.
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8
Toss currants with remaining 1 tablespoon flour in small bowl to coat; mix in walnuts.
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9
Using electric mixer, beat sugar, butter, brandy and vanilla in large bowl until blended.
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10
Beat in eggs 1 at a time.
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11
Beat in half of flour mixture and 1 1/4 cups apple puree, then remaining flour mixture (re-serve any remaining puree for another use).
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12
Stir in currants and walnuts.
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13
Divide batter among prepared pans.
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14
Bake cakes until tester inserted into center comes out clean, about 20 minutes.
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15
Cut around pan sides to loosen cakes; turn out onto racks and cool.
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16
Using electric mixer, beat butter and sugar in large bowl until blended.
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17
Beat in cream cheese, then maple syrup and flavoring.
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18
Chill until beginning to firm, about 20 minutes.
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19
Place 1 cake layer on platter.
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20
Spread with 3/4 cup frosting.
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21
Top with second layer; spread with 3/4 cup frosting.
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22
Top with third layer.
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23
Spread 1 cup frosting in thin layer over cake.
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24
Chill 15 minutes.
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25
Spread remaining frosting over cake.
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26
Press 2 cups walnuts halfway up sides of cake.
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27
Chill until frosting is set, at least 30 minutes.
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28
(Can be made 1 day ahead.
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29
Cover; keep chilled.
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30
Let stand at room temperature 1 hour before serving.)
