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1
Preheat oven to 375F.
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2
Line large baking sheet with foil.
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3
Beat egg white in medium bowl until foamy.
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4
Mix in remaining ingredients.
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5
Spread walnuts in single layer on prepared sheet.
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6
Bake until walnuts are golden, about 10 minutes.
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7
Cool on baking sheet.
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8
Transfer walnuts to work surface and chop coarsely.
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9
Melt 1 tablespoon butter in heavy large saucepan over medium-low heat.
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10
Add all apples; cover and simmer until apples are juicy and almost tender, stirring occasionally, about 18 minutes.
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11
Uncover and simmer until almost all juices evaporate, about 6 minutes.
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12
Using potato masher, mash apples in pan.
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13
Cool.
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14
Position rack in center of oven and preheat oven to 350F.
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15
Butter and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
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16
Whisk flour and next 5 ingredients in medium bowl.
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17
Using electric mixer, beat remaining 3/4 cup butter and sugar in large bowl until light and fluffy.
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18
Beat in egg.
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19
Beat in half of flour mixture on low speed, then all of applesauce, then remaining flour mixture.
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20
Mix in 1 cup toasted walnuts and currants.
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21
Divide batter between pans; smooth tops.
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22
Bake cakes until tester inserted into center comes out clean, about 40 minutes.
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23
Cool cakes in pans on racks 5 minutes.
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24
Turn cakes out onto racks and cool.
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25
Using electric mixer, beat cream cheese and butter in large bowl until fluffy.
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26
Add powdered sugar and vanilla and beat to blend.
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27
Place 1 cake layer on plate; spread 1/2 cup icing over top.
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28
Top with second cake layer.
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29
Spread remaining icing over top and sides of cake.
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30
Arrange cinnamon-sugar walnuts in ring 1/2 inch in from edge of cake.
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31
Sprinkle walnuts with currants.
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32
Chill cake until icing sets, about 30 minutes.
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33
(Can be prepared 1 day ahead.
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34
Cover with cake dome and keep chilled.
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35
Bring to room temperature before serving.)
