Honey Almond Cake Easter Baskets

• 1 cup flour
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp nutmeg
• pinch of salt
• 1/2 cup butter, room temperature
• 3/4 cups sugar
• 3 eggs, room temperature
• 2 Tbsp honey
• 1 tsp almond extract
• 1/4 cup sour cream, room temperature
• Easter candy assortment (Robin Eggs, Cadbury Eggs, chocolate bunnies, jelly beans, etc.)

Preheat oven to 350°F. Prepare Shortcake Baskets pan with a baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Whisk flour, almond flour, baking powder, nutmeg and salt in a small bowl and set aside. Using a stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time. Mix in honey, almond extract and sour cream until everything is combined. Slowly add the flour mixture on low speed and mix until just combined. Fill each well of the pan ¾ full. Tap pan gently on counter top to remove air bubbles. Bake for 20-25 minutes. Cool in pan for 8-10 minutes before inverting cakes onto a cooling rack. Fill with desired Easter candy and enjoy!