Honey Almond Cake Easter Baskets
PREP: 8 MINUTES
COOK: 20 MINUTES
SERVINGS: 6 SERVINGS
Create adorable and edible Easter baskets this spring for the kids and fill with your favorite Easter candy assortment. This simple Honey Almond Cake recipe is quick and easy to make using our Shortcake Baskets Pan, and will be a new favorite treat for the entire family!
- 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!
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