Baklava Bundt Cake

A stunning mashup of two classics! This Baklava Bundt Cake brings together the warm, spiced nuttiness of baklava and the rich, moist texture of a buttery cake—all drizzled with sweet honey syrup. It’s golden, crunchy, and bursting with Middle Eastern flavor in every bite.

Why You’ll Love This Recipe
Fusion of Flavors: Combines the rich, buttery texture of pound cake with the spiced nutty goodness of baklava.

Elegant Presentation: The Bundt shape offers a beautiful and professional look, perfect for gatherings.

Moist and Flavorful: Greek yogurt or sour cream ensures a tender crumb, while the honey syrup adds depth.

Versatile: Suitable for various occasions, from festive celebrations to casual tea times.

Make-Ahead Friendly: Flavors deepen over time, making it even more delicious the next day.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:
2½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup unsalted butter, softened

1¾ cups granulated sugar

4 large eggs

1 cup Greek yogurt or sour cream

1 teaspoon vanilla extract

For the Nut Filling:
1 cup finely chopped walnuts

½ cup finely chopped pistachios

¼ cup brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

For the Honey Syrup:
½ cup honey

½ cup water

⅓ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon orange blossom water (optional)

Directions
Preheat and Prepare Pan:
Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.

Prepare the Nut Filling:
In a bowl, combine chopped walnuts, pistachios, brown sugar, cinnamon, and cloves. Set aside.

Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

Cream Butter and Sugar:
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings:
Add eggs one at a time, beating well after each addition. Mix in Greek yogurt (or sour cream) and vanilla extract until combined.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Assemble the Cake:
Spoon half of the batter into the prepared Bundt pan. Sprinkle the nut filling evenly over the batter. Top with the remaining batter, smoothing the top.

Bake:
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Honey Syrup:
While the cake is baking, combine honey, water, granulated sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in orange blossom water if using. Let cool slightly.

Cool and Glaze:
Once the cake is done, remove from oven and let it cool in the pan for 15 minutes. Invert onto a serving plate. While still warm, drizzle the honey syrup over the cake, allowing it to soak in.

Servings and Timing
Servings: 12 slices

Preparation Time: 20 minutes

Baking Time: 50–60 minutes

Cooling Time: 15 minutes

Total Time: Approximately 1 hour 35 minutes

Calories: Approximately 450 kcal per slice

Variations
Nut Variations: Substitute or add almonds or hazelnuts to the nut filling for a different flavor profile.

Spice Adjustments: Incorporate cardamom or nutmeg for additional warmth.

Citrus Twist: Add orange zest to the batter for a citrusy note.

Chocolate Drizzle: After glazing with honey syrup, drizzle melted dark chocolate over the top for added decadence.

Mini Bundts: Use mini Bundt pans for individual servings; adjust baking time accordingly.

Storage/Reheating
Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.

Refrigeration: For longer storage, refrigerate for up to a week. Bring to room temperature before serving.

Freezing: Wrap the cake tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator.

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

FAQs
Can I use a different type of nut?
Yes, feel free to substitute walnuts and pistachios with almonds, hazelnuts, or a combination of your favorite nuts.

Is it necessary to use orange blossom water?
No, it’s optional. However, it adds a distinctive floral aroma that complements the honey syrup beautifully.

Can I make this cake ahead of time?
Absolutely. In fact, the flavors deepen over time, making it even more delicious the next day.

What if I don’t have a Bundt pan?
You can use a standard 9×13-inch cake pan, though the presentation will differ. Adjust baking time as needed.

How do I prevent the cake from sticking to the pan?
Ensure the Bundt pan is thoroughly greased and floured, reaching all crevices. Allow the cake to cool for 15 minutes before inverting.

Can I use store-bought honey syrup?
While homemade syrup is recommended for optimal flavor, store-bought can be used in a pinch.

Is Greek yogurt better than sour cream for this recipe?
Both work well. Greek yogurt offers a slightly tangier flavor, while sour cream provides richness.

Can I add a glaze on top of the honey syrup?
Yes, a light lemon or vanilla glaze can be drizzled over the cooled cake for added sweetness and decoration.

How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze individual slices?
Certainly. Wrap each slice in plastic wrap and place in a freezer-safe bag. Thaw at room temperature when ready to enjoy.

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