Baklava Bundt Cake

Bundt Cake Batter:

• 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) baking powder
• ½ teaspoon (2.5 grams) baking soda
• ½ cup (120 grams) full-fat Greek yogurt, room temperature
• ¼ cup (60 grams) whole milk, room temperature
• Nut Filling (recipe follows)

Nut Filling:

• 2½ tablespoons (22 grams) finely chopped almonds
• 2½ tablespoons (22 grams) finely chopped pistachios
• 2 tablespoons (28 grams) firmly packed light brown sugar

Bundt Cake:

1. Preheat oven to 325°F (170°C). Spray a Nordic Ware 10-cup 75th Anniversary Braided Bundt Pan with baking spray with flour.
2. In a medium bowl, stir together almonds, pistachios, ¼ cup (85 grams) honey, melted butter, and ¼ teaspoon salt until well combined. Spoon into bottom of prepared pan, pressing with a spatula until even and packed. (Butter will resolidify while you prepare batter.)
3. In the bowl of a stand mixer fitted with the paddle attachment, beat 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, beating well after each addition. Beat in vanilla.
4. In a medium bowl, whisk together flour, baking powder, baking 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, beginning and ending with flour mixture, beating just until combined after each addition. (Batter will be thick.) Spoon 3 cups (700 grams) batter into prepared pan on top of nut mixture. Tap pan on a kitchen towel-lined counter several times to spread batter into grooves and release any air bubbles. Sprinkle Nut Filling on top of batter in pan, leaving a ¼-inch border on all sides. Spoon remaining batter (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 batter into grooves and release any air bubbles.
5. Bake until a wooden pick inserted near center comes out clean or an instant-read thermometer inserted near center registers 200°F (93°C) to 205°F (96°C), 55 minutes to 1 hour and 5 minutes, covering with foil after 30 minutes of baking to prevent excess browning. Let cool in pan for 15 minutes. (Do not let cool in pan for longer or the nuts will stick to the pan.) Using a small offset spatula, loosen cake from center of pan. Invert cake pan onto a wire rack. Let cool for at least 45 minutes, and serve warm, or let cool completely, and serve at room temperature.

Nut Filling:

1. In a medium bowl, stir together almonds, pistachios, ¼ cup (85 grams) honey, melted butter, and ¼ teaspoon salt until well combined. Spoon into bottom of prepared pan, pressing with a spatula until even and packed. (Butter will resolidify while you prepare batter.)

For endless Bundt recipe inspiration, check out bakefromscratch.com.