After a satisfying Easter brunch or dinner packed with roasted lamb, glazed ham, and all your favorite spring sides, the kids will likely steal away to a corner of the house, peeling open piece after piece of candy. But what about dessert for the grown-ups (and the sweet tooths of all ages)?

As with any good holiday meal, it’s important to end Easter Sunday on a sweet, special note—and nothing says spring celebration quite like a showstopping cake. From classic carrot cake and lemon bundts to coconut layer cakes and strawberry shortcakes, these Easter cake recipes are perfect for any spring gathering.

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I loved Passover growing up. My mom would host 60+ people in our house, my grandmother would fill disposable hotel pans with brisket, sweet and sour meatballs and potato kugel. With all the amazing food I was always confused by how we settled for the crumbly, dry matzo that sat in boxes on every table.

Bacon Matzo Brei

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For Hanukkah, My Catholic Father Makes Brisket

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Sure, the bland, not-so-pleasent tasting nature of matzo is kind of the point: its meant to remind us of the Jews escape out of suffering an Egypt that was so quick the bread couldn’t even rise. However, our dessert spread was always stuffed with delicious cakes and confections made with matzo meal. I was determined to get the same satisfaction out of the matzo itself by making it from scratch.

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This recipe came to me when I was thinking about what to make for Easter brunch, and after asking around the office, it became clear that coffee cake was a go-to for a lot of people. At the same time, my personal go-to is often banana bread—something that everyone always loves, no matter the occasion.

While I’m definitely not the first to do this, I wanted to make something that felt like a hybrid: a banana bread with the structure and topping of a coffee cake. From there, the Bananas Foster idea came in. I’ve always liked how straightforward those flavors are—caramelized banana, dark rum, butter, and sometimes a little crunch from toasted nuts. It felt like a fun direction to take this recipe in and turn it into something a little more layered and (very) brunch-appropriate.

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