Baklava Bundt Cake Recipe: A Divine Fusion of Tradition and Innovation

What is Baklava Bundt Cake?

Baklava Bundt Cake is a delightful fusion of two beloved desserts: the rich, nutty sweetness of traditional baklava and the moist, tender crumb of a classic bundt cake. This innovative creation captures the essence of baklava’s honey-soaked layers and combines it with the ease and elegance of a bundt cake, making it a perfect centerpiece for any occasion.

At its core, this cake intertwines Middle Eastern flavors like pistachios, walnuts, cinnamon, and cardamom with the buttery richness of a cake. It is finished off with a luscious honey syrup that soaks into the cake, mirroring baklava’s signature stickiness and sweetness. It’s truly a celebration of culture and culinary creativity.

Origin of the Baklava Bundt Cake

While baklava dates back centuries and is rooted in Ottoman cuisine, bundt cakes are a more modern invention, popularized in mid-20th-century America. The bundt cake pan, characterized by its fluted sides and central tube, allows cakes to bake evenly and look stunning without the need for intricate decoration.

The Baklava Bundt Cake is a relatively recent culinary innovation. Inspired by the popularity of fusion desserts, bakers have sought to combine the irresistible flavors of baklava with the structure and moisture of a bundt cake. The result is a dessert that honors tradition while embracing modern convenience and aesthetics.

Ingredients with Quantities

For the Nut Filling:

• 1 cup (120g) walnuts, finely chopped
• 1 cup (120g) pistachios, finely chopped
• 1/2 cup (60g) pecans or almonds, finely chopped
• 1/4 cup (50g) granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom (optional)
• 1/4 tsp salt

For the Cake:

• 2 1/2 cups (315g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, room temperature
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs, room temperature
• 1 cup (240g) Greek yogurt or sour cream, room temperature
• 1/2 cup (120ml) milk, room temperature
• 2 tsp vanilla extract
• Zest of 1 lemon or orange (optional)

And for the Honey Syrup:

• 1/2 cup (120ml) honey
• 1/2 cup (120ml) water
• 1/2 cup (100g) granulated sugar
• 1 tbsp lemon juice
• 1 cinnamon stick (optional)
• 2–3 strips lemon or orange peel (optional)

Step-by-Step Directions and Preparation Method

1. Make the Nut Filling

In a medium bowl, combine walnuts, pistachios, pecans or almonds, sugar, cinnamon, cardamom, and salt. Mix thoroughly and set aside.

2. Prepare the Cake Batter

• Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
• In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
• Add eggs one at a time, mixing well after each addition.
• Mix in Greek yogurt, milk, vanilla extract, and zest until combined.
• Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.

3. Assemble the Cake

• Spoon about 1/3 of the batter into the prepared Bundt pan and smooth it out.
• Evenly sprinkle half of the nut filling over the batter.
• Add another 1/3 of the batter, then the remaining nut mixture.
• Finish with the remaining batter and smooth the top.
• Gently tap the pan to remove any air bubbles.

4. Bake

• Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack.

5. Make the Honey Syrup

• While the cake is baking, combine honey, water, sugar, lemon juice, cinnamon stick, and citrus peels in a saucepan.
• Bring to a boil, then reduce heat and simmer for 5–7 minutes until slightly thickened.
• Remove from heat and discard cinnamon stick and citrus peels.

6. Finish the Cake

• While the cake is still warm, slowly pour the honey syrup over it, allowing it to absorb naturally.
• Let the cake cool completely before slicing.

Variations of Baklava Bundt Cake

1. Gluten-Free Baklava Bundt Cake

Use a gluten-free flour blend in place of regular flour. Ensure all other ingredients (especially baking powder and nuts) are certified gluten-free.

2. Vegan Version

Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), butter with plant-based margarine, and Greek yogurt with a vegan alternative.

3. Chocolate Twist

Add 1/2 cup of mini chocolate chips to the batter or the nut filling for a decadent chocolate infusion.

4. Spiced Chai Version

Substitute cinnamon and cardamom with a blend of chai spices like cloves, ginger, and allspice.

5. Citrus Burst

Enhance the cake with a lemon or orange glaze on top for extra zing.

FAQs About Baklava Bundt Cake

Q: Can I make Greek baklava cake ahead of time?

Yes! This cake can be made a day ahead. It actually tastes better the next day as the flavors meld beautifully.

Q: Can I freeze Baklava Bundt Cake?

Absolutely. Wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw at room temperature before serving.

Q: What nuts can I use?

The recipe uses walnuts, pistachios, and pecans or almonds. Feel free to adjust based on your preference or availability.

Q: Is the syrup too sweet?

Not at all. The citrus and spice balance the sweetness perfectly. You can also reduce the sugar slightly if preferred.

Q: Do I need to toast the nuts?

Toasting enhances their flavor, so it’s recommended but not mandatory.

Conclusion: Enjoying Baklava Bundt Cake

The Baklava Bundt Cake is not just a dessert; it’s an experience. With the fragrant allure of honey, cinnamon, and toasted nuts, this cake delivers a mouthwatering journey that bridges cultures and flavors. Whether you’re baking it for a festive gathering, a special celebration, or simply to treat yourself, this cake will impress and satisfy.

From its rich history to its indulgent present-day twist, this Baklava Bundt Cake recipe brings something special to the table. Moist, flavorful, and dazzling in presentation, it stands as a testament to how classic desserts can evolve into something even more extraordinary. Be sure to bookmark this page, share it with your friends, and bake it often – because this cake is about to become your new favorite indulgence.

Baklava Bundt Cake Recipe: A Divine Fusion of Tradition and Innovation

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• Author: David Andersson
• Total Time: 1 hour 10 minutes
• Diet: Vegetarian

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Description

Baklava Bundt Cake is a delightful fusion of two beloved desserts: the rich, nutty sweetness of traditional baklava and the moist, tender crumb of a classic bundt cake. This innovative creation captures the essence of baklava’s honey-soaked layers and combines it with the ease and elegance of a bundt cake, making it a perfect centerpiece for any occasion.

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Ingredients

Scale 1x2x3x

For the Nut Filling:

• 1 cup (120g) walnuts, finely chopped
• 1 cup (120g) pistachios, finely chopped
• 1/2 cup (60g) pecans or almonds, finely chopped
• 1/4 cup (50g) granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom (optional)
• 1/4 tsp salt

For the Cake:

• 2 1/2 cups (315g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, room temperature
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs, room temperature
• 1 cup (240g) Greek yogurt or sour cream, room temperature
• 1/2 cup (120ml) milk, room temperature
• 2 tsp vanilla extract
• Zest of 1 lemon or orange (optional)

For the Honey Syrup:

• 1/2 cup (120ml) honey
• 1/2 cup (120ml) water
• 1/2 cup (100g) granulated sugar
• 1 tbsp lemon juice
• 1 cinnamon stick (optional)
• 2–3 strips lemon or orange peel (optional)

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Instructions

1. Make the Nut Filling:

1. In a bowl, combine walnuts, pistachios, pecans/almonds, sugar, cinnamon, cardamom, and salt. Set aside.

2. Prepare the Cake Batter:

1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
4. Add eggs one at a time, mixing well after each.
5. Mix in yogurt, milk, vanilla, and zest (if using) until combined.
6. Gradually add dry ingredients, mixing just until incorporated.

3. Assemble the Cake:

1. Spoon about 1/3 of the batter into the prepared Bundt pan and smooth it out.
2. Sprinkle half of the nut filling evenly over the batter.
3. Add another 1/3 of the batter, then the remaining nut filling.
4. Top with the remaining batter and smooth the surface.
5. Tap the pan gently to remove air bubbles.

4. Bake:

1. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack.

5. Make the Honey Syrup:

1. While the cake bakes, combine honey, water, sugar, lemon juice, cinnamon stick, and citrus peel in a saucepan.
2. Bring to a boil, then simmer for 5–7 minutes until slightly thickened.
3. Remove from heat and discard cinnamon stick and peels.

6. Finish the Cake:

1. While the cake is still warm, slowly pour the syrup over the cake, letting it absorb.
2. Cool completely before slicing.

Notes

This Baklava Bundt Cake brings the rich, nutty flavors of traditional baklava into a soft, moist cake with a delightful crunch. Perfect for special occasions or when you want to impress guests with something unique. Drizzle with honey or a simple syrup for an extra touch of indulgence!

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Baklava Bundt Cake