Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then dust lightly with flour, tapping out any excess. This ensures the cake releases cleanly after baking.

Peel, core, and dice the apples into roughly 1/2-inch pieces. Toss them with 1 tablespoon of lemon juice to prevent browning and to add a subtle brightness to the flavor. Set aside.

In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for 3–4 minutes, until pale and fluffy. Scrape down the sides of the bowl halfway through for even mixing.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.

Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a separate bowl. Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with flour. Mix on low speed just until combined — do not overmix.

Using a rubber spatula, gently fold the diced apples into the batter until evenly distributed. The batter will be thick — this is normal and helps support the fruit during baking.

Pour the batter into the prepared cake pan and spread it into an even layer using the spatula. Tap the pan gently on the counter two or three times to release any air pockets.

Place the pan on the center rack of the preheated oven. Bake for 45–55 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. If the top browns too quickly, tent loosely with foil after 30 minutes.

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely.

Once the cake is completely cool, crumble it into fine crumbs in a large mixing bowl. Add the cream cheese frosting and mix until the crumbs are moist enough to hold together, but not too wet.

Using a tablespoon or small scoop, portion the cake mixture and roll into balls about 1 inch in diameter. Place on a parchment-lined baking sheet and refrigerate for at least 1 hour to firm up.

Melt the white chocolate or candy melts in a microwave-safe bowl, heating in 30-second intervals and stirring between each, until smooth and completely melted.

Dip the tip of each cake pop stick into the melted coating, then insert it about halfway into a cake ball. Dip the cake pop into the coating, turning to coat completely, and allow excess to drip off.

Before the coating sets, sprinkle with your choice of sprinkles or decorations. Stand the coated cake pops in a styrofoam block or a cake pop stand to set completely.

Once the coating is fully set, serve your apple cake pops at room temperature for the best flavor and texture. They are perfect for parties, gatherings, or as an everyday treat.

Store leftover cake pops in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in a single layer before transferring to a container or ziplock bag for up to 1 month. Thaw in the refrigerator before serving.