This Baklava Bundt Cake is a fusion dessert that captures the classic flavors of traditional baklava—honey, walnuts, cinnamon, and butter—in a moist, easy-to-slice cake form. Baked in a Bundt pan, it presents the rich, nutty, and syrup-soaked essence of the beloved pastry as a simple, shareable cake.
Why You’ll Love This Recipe
The recipe simplifies the labor-intensive process of layering phyllo dough while delivering the same signature taste and texture. It is designed for reliability, using common baking ingredients and pans. The cake is thoroughly soaked in a spiced honey syrup, ensuring every bite is moist and flavorful.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt or sour cream, room temperature
- 1 1/2 cups finely chopped walnuts
- 1/2 cup granulated sugar (for nut mixture)
- 2 teaspoons ground cinnamon
For the Honey Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1 cup honey
- 1 cinnamon stick
- 3 whole cloves
- 1 strip of lemon peel
Step-by-Step Instructions
- Prepare: Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan.
- Make Nut Mixture: In a bowl, combine the chopped walnuts, 1/2 cup sugar, and ground cinnamon. Set aside.
- Make Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and 1 3/4 cups sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract. Alternately add the flour mixture and the Greek yogurt to the butter mixture, beginning and ending with the flour, mixing just until combined.
- Layer in Pan: Spoon about one-third of the cake batter into the prepared Bundt pan and smooth the top. Sprinkle half of the walnut-cinnamon mixture evenly over the batter. Add another third of the batter, then the remaining walnut mixture. Top with the final third of the batter, smoothing gently.
- Bake: Bake for 50-60 minutes, or until a long skewer inserted into the center comes out clean.
- Make Syrup: While the cake bakes, combine the sugar, water, honey, cinnamon stick, cloves, and lemon peel in a saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 10-15 minutes without stirring. Remove from heat, discard the spices and peel, and let cool slightly.
- Soak Cake: As soon as the cake comes out of the oven, use the skewer to poke holes all over the top (which will be the bottom of the cake). Slowly and evenly pour about two-thirds of the warm syrup over the hotcake. Let the cake cool completely in the pan for at least 2 hours.
- Unmold and Finish: Once completely cool, invert the cake onto a serving plate. Rewarm the remaining syrup if needed and brush or drizzle it over the exterior of the cake.
FAQ
Can I use a different type of nut? Yes. Pistachios or a blend of walnuts and pistachios are common, authentic substitutions.
Can I make the syrup ahead of time? Yes. The syrup can be made up to a week in advance and stored covered in the refrigerator. Warm before using.
Why did my cake stick to the pan? Ensure the pan is thoroughly greased and floured, including all crevices. Let the cake cool completely in the pan to allow its structure to set before inverting.
Is the cake overly sweet? The syrup is integral, but the cake itself is not overly sweet, and the nuts provide balance. The full syrup recipe is traditional for a soaked texture.
You Must Know
It is critical to pour the honey syrup over the cake immediately after it comes out of the oven while both are still warm. This allows the cake to fully absorb the syrup, creating the signature moist, sticky texture. Cooling the cake completely in the pan is also non-negotiable for a clean release.
Storage Tips
Store the cake at room temperature, tightly covered with plastic wrap or under a cake dome, for up to 3 days. For longer storage, wrap individual slices or the whole cake securely and freeze for up to 2 months. Thaw at room temperature. Do not refrigerate, as it can dry out the cake and cause the syrup to harden.