Baklava Bundt Cake
A tender, nut filled bundt cake inspired by classic baklava flavors, soaked in warm honey citrus syrup for a rich yet balanced dessert.
Ingredients
- 2½ cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- ½ cup plain Greek yogurt
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup chopped walnuts
- 1 cup chopped pistachios
- 1 teaspoon cinnamon
For the Honey Syrup
- ½ cup honey
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 350°F and grease the bundt pan thoroughly, coating every curve so the cake releases cleanly.
- Whisk the flour, baking powder, baking soda, and salt in a bowl until evenly blended with no visible clumps.
- Beat the butter with granulated and brown sugar for 3 to 4 minutes until pale and fluffy. Keep mixing until the texture lightens.
- Add the eggs one at a time, mixing well after each. Stir in Greek yogurt, milk, vanilla extract, and almond extract until smooth.
- Gradually mix in the dry ingredients just until combined. Stop as soon as the batter comes together to keep the cake tender.
- Fold in the walnuts, pistachios, and cinnamon. The batter should be thick but easy to spread, with nuts evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, until a toothpick comes out clean and the top springs back lightly.
- While the cake bakes, combine honey, water, lemon juice, and orange zest in a saucepan. Bring to a boil, then simmer for 5 minutes until slightly thickened.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Drizzle the warm syrup slowly over the cake so it soaks in.
- Garnish with extra chopped nuts if desired and serve warm or at room temperature.