Baklava Bundt Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 1 cup chopped pistachios
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Honey Syrup:

• 1 cup honey
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Mix in the Greek yogurt and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In another bowl, combine the chopped walnuts, chopped pistachios, ground cinnamon, and ground nutmeg.
6. Pour half of the cake batter into the prepared Bundt pan. Sprinkle half of the nut mixture over the batter. Pour the remaining cake batter on top and sprinkle the rest of the nut mixture over the top.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, make the honey syrup. In a small saucepan, combine the honey, water, granulated sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in the vanilla extract.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack. Pour the warm honey syrup over the cake, letting it soak in before serving.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutesKcal: 420 kcal | Servings: 12 servings