Orange Almond Cake
By Wilton®
Images
Serves
Makes 3 flower basket cakes
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 teaspoons orange zest
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup sour cream
- ½ cup finely chopped almonds
Procedure
A great way to end your Easter brunch.
Preheat oven to 350°F. Spray pan cavities with vegetable pan spray with flour.
In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat butter, sugar and orange zest with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and almond extracts, blend well. Add flour mixture alternately with sour cream mixing until just combined. Fold in almonds. Divide batter between cavities.
Bake 25 to 28 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Release cakes onto wire rack to cool completely.
Decorate using Wilton® decorating tips.
Preheat oven to 350°F. Spray pan cavities with vegetable pan spray with flour.
In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat butter, sugar and orange zest with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and almond extracts, blend well. Add flour mixture alternately with sour cream mixing until just combined. Fold in almonds. Divide batter between cavities.
Bake 25 to 28 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Release cakes onto wire rack to cool completely.
Decorate using Wilton® decorating tips.
Orange Almond Cake
By Wilton®
Serves
Makes 3 flower basket cakes
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 teaspoons orange zest
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup sour cream
- ½ cup finely chopped almonds
Procedure
A great way to end your Easter brunch.
Preheat oven to 350°F. Spray pan cavities with vegetable pan spray with flour.
In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat butter, sugar and orange zest with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and almond extracts, blend well. Add flour mixture alternately with sour cream mixing until just combined. Fold in almonds. Divide batter between cavities.
Bake 25 to 28 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Release cakes onto wire rack to cool completely.
Decorate using Wilton® decorating tips.
Preheat oven to 350°F. Spray pan cavities with vegetable pan spray with flour.
In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat butter, sugar and orange zest with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and almond extracts, blend well. Add flour mixture alternately with sour cream mixing until just combined. Fold in almonds. Divide batter between cavities.
Bake 25 to 28 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Release cakes onto wire rack to cool completely.
Decorate using Wilton® decorating tips.