Baklava Bundt Cake

Ingredients

Topping

• cooking spray with flour
• 1/4 cup unsalted butter, softened
• 2 tablespoons honey
• 2 tablespoons firmly packed brown sugar
• 1 pinch salt
• 3/4 cup sliced almonds
• 3/4 cup chopped walnuts
• 3/4 cup chopped pistachios

Cake

• 1/2 cup unsalted butter, softened
• 3/4 cup firmly packed light brown sugar
• 1/2 cup almond flour
• 2 teaspoons orange zest
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 large eggs, room temperature
• 1/2 cup whole milk plain Greek yogurt, room temperature
• 1/4 cup whole milk, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder

Honey Syrup

• 1/3 cup honey
• 1/4 cup orange juice
• 2 tablespoons water
• 2 tablespoons white sugar
• 1 pinch salt
• 1 teaspoon lemon juice

Directions

1. Preheat the oven to 165°C (145°C fan). Spray a 10-cup Bundt pan with a baking spray containing flour.
2. To make the topping: Mix butter, honey, brown sugar, and salt together in a large bowl until smooth and well combined. Add almonds, walnuts, and pistachios; mix until evenly coated in the honey-butter mixture. Scoop the mixture into the prepared pan and spread into an even layer.
3. To make the cake batter: Add butter, brown sugar, almond flour, orange zest, cinnamon, salt, and nutmeg to the same bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add Greek yogurt, milk, vanilla, and almond extract and beat until thoroughly incorporated. Add in flour and baking powder and beat until just combined. Pour batter over topping in the Bundt pan, and spread into an even layer.
4. Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 40 to 45 minutes. Cool in the pan for 10 minutes, then invert onto a serving platter. If any nut topping sticks in the pan, simply scoop it out with a spoon and place it back onto the cake.
5. Meanwhile, make the honey syrup: Combine honey, orange juice, water, white sugar, and salt in a saucepan over medium-low heat; stir frequently. Bring mixture to a boil, and boil for 5 minutes; keep stirring as mixture may try to bubble over. Remove pan from heat and stir in lemon juice. Set syrup aside to cool.
6. Once cake has been removed from the pan, gradually pour honey syrup over the top of the cake a little at a time, allowing the cake to absorb it. Allow cake to cool completely before serving.