This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone.
Apple spice cake. Cream cheese frosting. Dark Chocolate. All wrapped up in a portable treat. You’re welcome in advance.
I’m calling them cakesicles because they’re just too big to be cake pops. Hefty squares are like a slice of cake on a stick. Sure, you can totally make them into smaller pops – but one taste and you’ll understand why bigger is better.
These do take a big of a time investment, but man are they worth it. The work can easily be spread over a few days too – one to make the cake and icing, one to shape the cake, and one to dip in chocolate.
This recipe features brown sugar and flour from Bob’s Red Mill and vanilla bean paste from Taylor & Colledge – but the standout is the Bada Bing Bada Boom Dipping & Coating Gourmet Compound Dark Chocolate from Chocoley.
If you’ve unsuccessfully worked with dipping chocolate in the past, you need to give it another try with Bada Bing Bada Boom. Honestly, I’ve been shying away from cake pops and the like because I was never super impressed with the results – now I realize I was just using the wrong chocolate. We’ve since been going a little chocolate crazy – it’s turning into a hobby of it’s own!
All week, #appleweek bloggers will be sharing lots of apple goodness! Here are Thursday’s recipes:
- Air Fried Apple Fries with Caramel Cheesecake Dip by Our Good Life
- Air Fryer Chocolate Glazed Apple Hand Pies by Blogghetti
- Apple Cider Cheesecake Bars by Snacks and Sips
- Apple Cider Tea Chicken with Apples & Sweet Potato by Books n’ Cooks
- Apple “Donut” Monsters by An Affair from the Heart
- Apple Pie Pizza by Kate’s Recipe Box
- Apple Pie Truffles by Caroline’s Cooking
- Apples and Honeycomb Chocolate Bars by The Monday Box
- Baked Apples and Cinnamon Overnight Oats by Simple and Savory
- Caramel Apple Cider Banana Bread by Strawberry Blondie Kitchen
- Caramel Apple Cider Slushies by Savory Moments
- Frosty Apple Cocktail by Culinary Adventures with Camilla
- Green Appletini by A Day in the Life on the Farm
- Oatmeal Caramel Apple Thumbprints by Jolene’s Recipe Journal
- Peanut Butter Apple Blondies by Cookaholic Wife
- Rag Top Apple Cobbler by Palatable Pastime
- Soda-Glazed Crescent Roll Apple Dumplings by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Rustic Buttermilk Apple Cake by Cooking With Carlee
And, of course, all of the #appleweek sponsors have offered up amazing prizes. Be sure to enter here: a Rafflecopter giveaway
Makes 12-24, depending on size
For the cake:
2 medium apples, shredded
1 Tbsp. Bob’s Red Mill Brown Sugar
1 tsp. cinnamon
2 cups Bob’s Red Mill Flour
2 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. cinnamon
2/4 tsp. nutmeg
1 cup vegetable oil
1/2 cup Bob’s Red Mill Brown Sugar
1 cup sugar
3 large eggs
1 tsp. Taylor & Colledge Vanilla Bean Paste
Preheat the oven to 350 degrees. Grease and flour a 9×13″ pan and set aside.
Toss the shredded apples with the 1 Tbsp. brown sugar and 1 tsp. cinnamon. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In a stand mixer, beat together the oil and sugars for 2-3 minutes, until well combined. Beat in eggs one at a time. Mix in vanilla. Slowly mix in flour until combined. Fold in shredded apples.
Pour batter into prepared pan. Bake for 50-60 minutes, until a knife inserted comes out clean. Let cool completely.
For the icing:
8 oz. cream cheese
1 stick butter
3-4 cups powdered sugar
2 tsp. Taylor & Colledge Vanilla Bean Paste
Milk, if needed
In a stand mixer, beat together the cream cheese and butter. Beat in the powdered sugar, 1 cup at a time. Beat in vanilla. If too stiff, add milk 1 tsp. at a time until desired texture is reached.
For the cakesicles:
Apple spice cake
Cream Cheese Frosting
1 lb. Bada Bing Bada Boom Dipping & Coating Gourmet Compound Dark Chocolate from Chocoley
Crumble the cake into a large bowl. Mix in just enough frosting to get the crumbs all stick together – you likely won’t use it all.
Form the cake and icing mixture into balls or use a mold to make them into cubes or popsicle shapes. Freeze for at least two hours.
In a microwave-safe bowl, melt the chocolate at half-power in 30 second intervals, stirring after each. When the chocolate is 75% melted, stir until completely melted.
Remove the cake from freezer.
Dip the tip of a stick into the chocolate, then insert into the cake. Dip the cake into chocolate, letting the excess drip off.
Place on a parchment-lined baking sheet. Repeat with remaining cake. Refrigerate until chocolate fully sets.
Disclaimer: Thank you AppleWeek Sponsors: Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.