Savory Moments: White chocolate and walnut apple snack cake

This snack cake is so simple to put together and filled with warm fall flavors of apples, walnuts, cinnamon, ginger, and also white chocolate. I'm a huge fan of white chocolate with warm spices and pumpkin flavors, so I figured I'd like it with apple as well (and I was correct!). This is my last #Choctoberfest recipe and it's actually a modified version of an apple snack cake my toddlers helped make at our Waldorf school parent-toddler program we attend once a week. It's so simple that two and three year olds can make it (with help, of course), but is still very yummy! It's also something that is really easy to make for a quick dessert or to take to a potluck gathering. It's made with some whole wheat flour and maple syrup as the sweetener, making it pretty much acceptable as a breakfast food in my opinion. It goes well with a cup of coffee or tea on a chilly fall day.

White chocolate and walnut apple snack cake
1 cup melted unsalted butter, plus more for greasing
3/4 cup real maple syrup (I like to use the darkest for maple flavor)
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup finely chopped walnuts
3/4 cup white chocolate chips, plus another 1/2 cup for the drizzle
2 heaped cups peeled and chopped tart/baking apples (I used Granny Smith), about 3 medium apples

Preheat the oven to 350 degrees. Lightly grease a 9"x13" baking pan.

In a large bowl, whisk together the butter through vanilla until well-combined.

In a medium bowl, whisk together the whole wheat flour through ginger. Gently stir the dry ingredients into the wet until just combined.

Fold in the walnuts, white chocolate, and apples.

Spread the batter (it will be quite thick) evenly into the pan. Bake for about 35-40 minutes, until it is golden and an inserted toothpick comes out clean. Take the cake out and set aside to cool.

Melt the remaining 1/2 cup of white chocolate in a microwave or a double boiler until smooth. Transfer to a plastic baggie. Snip off a very tiny bit of one corner. Set aside.

When the cake is fully cooled (or pretty close), squeeze the bag and decorate the top with the melted white chocolate. Cut and serve.

Store tightly covered at room temperature for up to a couple of days.