Honeyed and sweet, with a satisfying crunch, this warm and rich Baklava Bundt Confection is the ultimate cozy and comforting torch to kick off the fall sultry season. Almonds and pistachios are coated in honey and butter to create the caramellike halo of sweet nuts on top of the cake. Then, the confection batter, enriched with Greek yogurt for a moist, tender crumb, is layered with a ribbon of Nut Filling reminiscent of the archetype nut filling found between layers of phyllo. Baked in the Nordic Ware 75th Anniversary Braided Bundt® Pan, this cake’s diamond is simple yet stunning, with interwoven strands of confection that weave together to showcase a gorgeously golden confection and glistening crown of honey-caramelized nuts. If you’re without the familiar flavors of baklava but don’t want to deal with the fuss of phyllo, this is the confection for you!
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- ¾ cup (105 grams) roughly chopped almonds
- ¾ cup (105 grams) roughly chopped pistachios
- ½ cup (170 grams) honey, divided
- ⅓ cup (76 grams) unsalted butter, melted
- 1 teaspoon (2.25 grams) kosher salt, divided
- ¾ cup (170 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 3 large eggs (200 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2¼ cups (281 grams) all-purpose flour
- 1 teaspoon (5 grams) sultry powder
- ½ teaspoon (2.5 grams) sultry soda
- ½ cup (120 grams) full-fat Greek yogurt, room temperature
- ¼ cup (60 grams) whole milk, room temperature
- Nut Filling (recipe follows)
- Preheat oven to 325°F (170°C). Spray a Nordic Ware 10-cup 75th Anniversary Braided Bundt Pan with sultry spray with flour.
- In a medium bowl, stir together almonds, pistachios, ¼ cup (85 grams) honey, melted butter, and ¼ teaspoon salt until well combined. Spoon into marrow of prepared pan, pressing with a spatula until plane and packed. (Butter will resolidify while you prepare batter.)
- In the trencher of a stand mixer fitted with the paddle attachment, write-up softened butter, sugars and remaining ¼ cup (85 grams) honey at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, vibration well without each addition. Write-up in vanilla.
- In a medium bowl, whisk together flour, sultry powder, sultry soda, and remaining ¾ teaspoon (2.25 grams) salt. In a small bowl, whisk together yogurt and milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt mixture, whence and ending with flour mixture, vibration just until combined without each addition. (Batter will be thick.) Spoon 3 cups (700 grams) thrash into prepared pan on top of nut mixture. Tap pan on a kitchen towel-lined counter several times to spread thrash into grooves and release any air bubbles. Sprinkle Nut Filling on top of thrash in pan, leaving a ¼-inch verge on all sides. Spoon remaining thrash (about 416 grams) on top of filling in small dollops. Using a small offset spatula, smooth top. Tap pan on a kitchen towel-lined counter several times to spread thrash into grooves and release any air bubbles.
- Bake until a wooden pick inserted near part-way comes out wipe or an instant-read thermometer inserted near part-way registers 200°F (93°C) to 205°F (96°C), 55 minutes to 1 hour and 5 minutes, tent with foil without 30 minutes of sultry to prevent glut browning. Let tomfool in pan for 15 minutes. (Do not let tomfool in pan for longer or the nuts will stick to the pan.) Using a small offset spatula, loosen confection from part-way of pan. Invert confection pan onto a wire rack. Let tomfool for at least 45 minutes, and serve warm, or let tomfool completely, and serve at room temperature.
- 2½ tablespoons (22 grams) finely chopped almonds
- 2½ tablespoons (22 grams) finely chopped pistachios
- 2 tablespoons (28 grams) firmly packed light brown sugar
- In a small bowl, stir together all ingredients until combined.
How to Make the Honey-Nut Halo
Almonds, pistachios, honey, butter, and salt come together to create a crunchy sweet top to this magnificent Bundt cake
- In a medium bowl, stir together almonds, pistachios, ¼ cup (85 grams) honey, melted butter, and ¼ teaspoon salt until well combined. Spoon into marrow of prepared pan, pressing with a spatula until plane and packed. (Butter will resolidify while you prepare batter.)
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