Description
Baklava Bundt Cake Recipe (Honey-Soaked & Nutty!) — a tender, cinnamon-spiced bundt cake loaded with walnuts and pistachios, drenched in lemon-honey syrup. Perfect for Eid celebrations, dinner parties, and make-ahead desserts. Makes 12 servings in 1 hour and 10 minutes with simple pantry ingredients.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup chopped walnuts
- 1 cup chopped pistachios
- 1 tsp cinnamon
- 1/2 cup honey
- 1/4 cup water
- 2 tbsp fresh lemon juice
- 1 tsp orange zest
- Replace walnuts or pistachios with pecans or almonds.
- Use dairy-free yogurt and almond milk for a lactose-free version.
- Substitute gluten-free all-purpose flour for a gluten-free option.
Instructions
- Preheat oven to 350°F and generously grease every crevice of a 10-cup bundt pan with softened butter, then dust with flour.
- Cream butter with both sugars for 4 minutes until fluffy, then beat in eggs, yogurt, milk, vanilla, and almond extract.
- Sift flour, baking powder, baking soda, and salt together, fold into the wet mixture, then stir in walnuts, pistachios, and cinnamon.
- Pour batter into the prepared pan and bake for 50 minutes until a skewer inserted in the center comes out clean.
- Simmer honey, water, lemon juice, and orange zest for 5 minutes, then pour hot syrup over the warm cake and let it absorb fully.
Notes
- Refrigerator: Wrap the cake tightly in plastic wrap or store slices in an airtight container in the fridge for up to 4 days. The honey syrup acts as a natural preservative, keeping the crumb moist throughout storage. Bring slices to room temperature for 20 minutes before serving for the best texture and flavor.
- Freezer: Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. For best results, place wrapped slices inside a freezer-safe zip-top bag and squeeze out excess air. Label with the date so you can track freshness. Thaw overnight in the refrigerator before reheating, following food storage guidelines for safety.
- Oven Reheat: Preheat your oven to 300°F. Place unwrapped slices on a baking sheet lined with parchment and warm for 10 minutes. This gently re-crisps the exterior while warming the center through. Drizzle a teaspoon of reserved honey syrup over the top immediately after removing from the oven to refresh the glaze.
- Microwave Reheat: Place a single slice on a microwave-safe plate and heat on medium power for 20 seconds. Check and add another 10 seconds if needed. Microwaving on full power can make the edges rubbery, so medium power is key. This method is fastest for a quick weeknight treat straight from the fridge.
- Air Fryer Reheat: Set your air fryer to 300°F and place a slice in the basket—no oil needed. Heat for 3 minutes until the exterior feels lightly crisp and the inside is warm. This method gives the best texture revival, creating almost a fresh-from-the-oven feel with a slightly caramelized edge on the honey glaze.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts & Sweets
Nutrition
- Serving Size: 12 servings
- Calories: 385 calories
- Sugar: 28g
- Sodium: 198mg
- Fat: 21g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg