Apple Cinnamon Spice Cake Pops

I wanted to share the cake recipe I use for my Apple Cinnamon Spice Cake Pops.  The cake itself is so good.  I even wrote out step by step how I made these particular cake pops in case anyone wants to make them.  Happy Cake Pop Making :)

• Moist Apple Cake
• 1 1/2 cups sugar
• 1/2 cup natural applesauce
• 4 cups diced apples (Granny Smith or your favorite) – approx. 2 lbs
• 2 large eggs, lightly beaten
• 1/2 cup chopped walnuts (I do not use these in my cake pops)
• 2 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg

• Instructions

  • Preheat oven to 350°F. Coat a 13 x 9-inch baking dish with cooking spray.
  • In a large bowl, combine sugar, applesauce, and diced apples. Mix in eggs and walnuts.
  • In another bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. Add to apple/egg mixture and stir until combined.
  • Pour batter into prepared pan. Bake until a tester inserted in center comes out clean, about 1 hour.
  • Divide into 12 even slices.
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    Serving Size: 1 slice
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• *IF YOU WANT TO MAKE A CAKE POP LIKE THE ONE PICTURED ABOVE PLEASE FOLLOW THESE DIRECTIONS*

You will need the following:

Cinnamon Sticks

Melting Chocolates (I use Merkens)

Caramel (I always burn caramel so I buy some premade from a local store and microwave it)

Salt

Cake

Wax Paper

Buttercream Frosting (recipe below)

BUTTERCREAM FROSTING:

2 sticks softened butter

3 cups confectioners sugar (sifted)

1 teaspoon vanilla

2 tablespoons of whipping cream (you do not have to use this, but it makes the buttercream lighter and fluffier)

Beat butter and confectioners sugar on low until incorporated then add other ingredients and let mix for several minutes.

I crumble my cakes in a large bowl by hand then add buttercream to it slowly until they roll and stay together.  Too much buttercream will cause them to be too mushy and not stay on stick.  Not enough buttercream will make them fall apart and not stay bound.  

Once you have rolled the cake balls,  place them in the refrigerator for about 40 minutes.  

While they are in refrigerator, warm your melting chocolate in microwave on 20 second increments until completely melted.

Remove cake balls and dip end of cinnamon stick into melted chocolate then place half way into cake ball.   Do it slowly so the cake doesn't split.  If it splits, no big deal.  Just pinch it back together with your fingers.  

Wait a few minutes and then dip each one into the chocolate.  Tap stick letting excess chocolate drip off then place onto a wax lined cookie sheet.  Let dry.

Melt your caramel and incorporate salt.  I use about a teaspoon of salt.  Taste to make sure it has the salty flavor and then drizzle over cake pops.