# Components:
→ Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon salt
07 - 1/2 cup unsalted butter, softened
08 - 3/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup buttermilk
12 - 1 cup peeled, finely diced apple (Granny Smith or Honeycrisp recommended)
13 - 1 cup sharp cheddar cheese, finely shredded
→ Frosting/Binder
14 - 4 ounces cream cheese, softened
15 - 2 tablespoons unsalted butter, softened
16 - 1 cup powdered sugar
17 - 1/4 teaspoon vanilla extract
→ Caramel Coating
18 - 12 ounces soft caramels, unwrapped
19 - 2 tablespoons heavy cream
→ Decoration
20 - 1/4 cup rainbow sprinkles
21 - 24 lollipop sticks
22 - Optional: flaky sea salt for garnish
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease and line an 8-inch square baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until thoroughly combined.
03 - Using an electric mixer, beat softened butter and granulated sugar in a large bowl until pale and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
04 - Add the flour mixture to the butter mixture in three additions, alternating with buttermilk. Mix until just combined to avoid overworking the batter.
05 - Gently fold diced apple and shredded cheddar into the batter until evenly distributed.
06 - Transfer batter to the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean. Allow cake to cool completely in the pan.
07 - In a clean bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
08 - Crumble the cooled cake into fine crumbs. Mix in the prepared frosting until the mixture holds together when pressed.
09 - Using a small ice cream scoop or tablespoon, portion the mixture into 1-tablespoon balls and roll smooth. Arrange on a parchment-lined baking sheet.
10 - Place cake balls in the freezer for 15 minutes to firm up.
11 - Gently insert a lollipop stick into the center of each chilled cake ball.
12 - In a microwave-safe bowl, melt caramels with heavy cream in 30-second intervals, stirring between each until perfectly smooth.
13 - Coat each cake pop evenly in melted caramel, allowing excess to drip off.
14 - Immediately top each coated pop with rainbow sprinkles and, if desired, a touch of flaky sea salt. Set upright in a Styrofoam block or on parchment to set.
15 - Allow caramel coating to set completely before serving.
