Almond Beehive Cakes
Almond Beehive Cakes
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp almond extract
- 2/3 cup plain yogurt
- Honey Lemon Glaze:
- 3 Tbsp honey
- Juice of 1 lemon
Preheat oven to 350° F. Prepare Drummers Beehive Cakelet Pan with soft butter and dust with flour. Use Drummers pastry brush to evenly coat the cavities of the pan. In a small bowl, mix flour, baking soda and salt and set aside. Using a mixer with a paddle attachment, cream butter and sugar. Add eggs and almond extract and blend thoroughly. Mix in flour mixture and yogurt until smooth. Pour into prepared pan, filling each cavity 3/4 full. Gently tap pan on towel-covered counter to release air bubbles. Bake for 25-30 minutes.
Test with a cake tester. Remove from oven and let cakes cool in pan for 8 minutes before turning onto a Drummers Cooling Rack. Wash pan, prepare again and repeat with remaining batter.
- For Honey Lemon Glaze, add honey and lemon juice to a small saucepan. Bring to a boil and remove from heat as soon as bubbles/foam starts appearing. Let the glaze cool for a few minutes to thicken slightly. Once beehives cakes are ready to serve, Using Drummers Honey Dipper, drizzle glaze on top of cakes.
