Hot Toddy Cake with buttercream and caramelized apples

c.hall 2015
c.hall 2015


Cold winter nights call for hot toddies and Irish coffees. My parents recently visited and a made this cake minus the booze, so when I made it a second time I decided to throw a little Irish whiskey in it-it is the season after all!

This cake is a plate of warmness. It’s really easy, festive, and it’s a show stopper when you pile of the caramelized apples. Plus, it’s also really quick and easy; a simple loaf cake with an adult party twist.

Hot toddy cake:

2 cups flour

1 cup sugar

3 teaspoons baking powder

2 tablespoons cinnamon

Pinch of nutmeg

3 tablespoons butter softened

2 eggs

3/4 greek yogurt cup greek yogurt

1 tablespoon vanilla extract

3 tablespoons whiskey


I used my Whiskey frosting from my Chocolate Stout Cake, but just cut back on the ingredients


To caramelize apples: Melt butter in a sillet or frying pan, add about 1/4-1/2 cup of sugar. Stir until sugar has melted (this takes about a minute). Add sliced apples and saute until golden.

c.hall 2015
c.hall 2015


In a mixing bowl, soften the butter with your mixer until pale. Add the sugar and beat until combined. Then add the eggs ONE AT A TIME. Then add the vanilla extract and Greek yogurt. Now you’ll sift in the flour and baking powder. Add in the cinnamon and nutmeg. Bake for 45 minutes or until a toothpick comes out clean. Once cool, spread on the buttercream and pile on the caramelized apples. Yummmay!



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