Baklava Bundt Cake
Ingredients:
Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Nut Filling:
1 cup finely chopped walnuts
1 cup finely chopped pistachios
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Honey Syrup:
1 cup honey
1/2 cup water
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instructions:
Prepare the Nut Filling:
In a bowl, combine chopped walnuts, chopped pistachios, sugar, ground cinnamon, and ground cloves. Set aside.
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Assemble the Cake:
Pour half of the batter into the prepared bundt pan.
Sprinkle the nut filling evenly over the batter.
Pour the remaining batter over the nut filling and spread it evenly.
Bake the Cake:
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Prepare the Honey Syrup:
In a saucepan, combine honey, water, sugar, and lemon juice.
Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla extract. Let cool slightly.
Glaze the Cake:
Once the cake has cooled, place it on a serving platter.
Slowly pour the warm honey syrup over the cake, allowing it to soak in. You can use a pastry brush to help evenly distribute the syrup.
Serve:
Let the cake sit for at least 30 minutes to absorb the syrup before serving.
Garnish with additional chopped nuts if desired.
Notes:
For a richer flavor, toast the nuts lightly before chopping.
This cake can be made a day in advance; it tastes even better the next day as the flavors meld.
Prep Time: 30 mins | Cooking Time: 60 mins | Total Time: 1 hr 30 mins | Kcal: 450 per serving | Servings: 12
