Description

Baklava Bundt Cake combines the warm spices, honey sweetness, and nutty flavors of classic baklava with the soft texture of a moist Bundt cake. Finished with a glossy honey syrup, every slice is fragrant, rich, and perfect for sharing.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

3/4 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

3/4 cup plain Greek yogurt

1/2 cup milk

1 cup chopped walnuts

1/2 cup chopped pistachios

1/2 cup honey

1/3 cup sugar

1/3 cup water

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and grease a Bundt cake pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Mix in the Greek yogurt and milk until the batter becomes smooth.
Gradually add the dry ingredients to the wet ingredients and mix just until combined without overmixing.
Fold in the chopped walnuts and pistachios.
Pour the batter into the prepared Bundt pan and smooth the top evenly.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack.
To make the syrup, combine honey, sugar, and water in a small saucepan. Bring to a gentle boil, reduce heat, and simmer for about 5 minutes.
Stir in the lemon juice and vanilla extract, then remove from heat.
While the cake is still warm, slowly drizzle the honey syrup over the top so it soaks into the cake.
Let the cake cool completely before slicing and serving.

Notes

Almonds or pecans can be substituted for walnuts or pistachios if preferred.

Add a little orange zest or extra cardamom to enhance the baklava-inspired flavor.

Sprinkle extra chopped pistachios on top after adding the syrup for decoration and texture.

Serve with whipped cream or plain yogurt to balance the sweetness.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Warm individual slices in the microwave for 10–15 seconds if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Bake
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 85 mg