# 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)
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 - Flaky sea salt for garnish (optional)
# Method:
01 - Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly blended.
03 - Beat unsalted butter and granulated sugar in a large bowl with an electric mixer until pale and fluffy. Mix in eggs one at a time, then stir in vanilla extract.
04 - Add the flour mixture to the butter mixture in three stages, alternating with buttermilk. Gently mix until batter is just combined.
05 - Fold in finely diced apple and shredded sharp cheddar until evenly distributed.
06 - Pour batter into the prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Cool cake completely in pan.
07 - In a bowl, beat softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
08 - Crumble cooled cake into fine crumbs. Add frosting mixture and blend until dough becomes cohesive and holds its shape.
09 - Measure 1 tablespoon portions and roll into tight balls. Arrange on a lined baking sheet and freeze for 15 minutes.
10 - Press a lollipop stick firmly into each chilled cake ball.
11 - In a microwave-safe bowl, gently melt caramels with heavy cream in 30-second intervals, stirring between bursts until mixture is smooth.
12 - Dip each cake pop into warm caramel, allow excess to drip off.
13 - Immediately cover coated cake pops with rainbow sprinkles and optional flaky sea salt. Stand upright on a Styrofoam block or let set on parchment paper.
14 - Allow caramel coating to fully set before serving or storing.
