Description
Baklava Bundt Cake is a stunning fusion of two beloved desserts: the rich, syrup-soaked flavors of traditional Middle Eastern baklava and the soft, buttery crumb of a classic bundt cake. This cake is layered with crunchy walnuts, warm spices, and finished with a fragrant honey syrup that soaks into every bite. Elegant yet comforting, it’s perfect for holidays, special gatherings, or whenever you want to impress with something truly unique.
Ingredients
For the Cake
2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
1 cup plain yogurt or sour cream
1 tsp vanilla extract
Nut Filling
1½ cups finely chopped walnuts or pistachios
½ cup brown sugar
1 tsp ground cinnamon
Honey Syrup
¾ cup honey
½ cup water
½ cup granulated sugar
1 tbsp lemon juice
1 tsp rose water or orange blossom water (optional)
Instructions
Prepare the Oven & Pan
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan generously.
Make the Nut Filling
In a bowl, mix chopped nuts, brown sugar, and cinnamon. Set aside.
Prepare the Batter
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and yogurt.
Combine
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Layer the Cake
Pour half of the batter into the bundt pan. Sprinkle the nut filling evenly over the batter. Top with the remaining batter and smooth the surface.
Bake
Bake for 45–55 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
Prepare the Syrup
In a saucepan, combine honey, water, sugar, and lemon juice. Bring to a gentle boil, then simmer for 5–7 minutes. Remove from heat and stir in rose or orange blossom water if using.
Soak the Cake
While the cake is still warm, slowly drizzle the syrup over the cake, allowing it to soak in completely.
Serving Suggestion
Let the cake rest for at least 30 minutes before slicing. Serve as is, or garnish with crushed pistachios and a light drizzle of extra honey for an elegant finish.