Friday, December 2, 2022

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Baklava Bundt Cake – Bake from Scratch





Baklava Bundt Cake

Honeyed and candy, with a satisfying crunch, this heat and wealthy Baklava Bundt Cake is the last word cozy and comforting bake to kick off the autumn baking season. Almonds and pistachios are coated in honey and butter to create the caramellike halo of candied nuts on high of the cake. Then, the cake batter, enriched with Greek yogurt for a moist, tender crumb, is layered with a ribbon of Nut Filling harking back to the traditional nut filling discovered between layers of phyllo. Baked within the Nordic Ware seventy fifth Anniversary Braided Bundt® Pan, this cake’s design is easy but gorgeous, with interwoven strands of cake that braid collectively to showcase a gorgeously golden cake and glistening crown of honey-caramelized nuts. Should you’re after the acquainted flavors of baklava however don’t wish to take care of the fuss of phyllo, that is the cake for you!  

On the lookout for extra Bundt inspiration? Join the Bundt of the Month Membership right here and get baking at this time!

Baklava Bundt Cake

  • 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 mild brown sugar
  • 3 giant 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) complete milk, room temperature
  • Nut Filling (recipe follows)
  1. Preheat oven to 325°F (170°C). Spray a Nordic Ware 10-cup seventy fifth Anniversary Braided Bundt Pan with baking spray with flour.
  2. In a medium bowl, stir collectively almonds, pistachios, ¼ cup (85 grams) honey, melted butter, and ¼ teaspoon salt till properly mixed. Spoon into backside of ready pan, urgent with a spatula till even and packed. (Butter will resolidify whilst you put together batter.)
  3. Within the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, sugars and remaining ¼ cup (85 grams) honey at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one by one, beating properly after every addition. Beat in vanilla.
  4. In a medium bowl, whisk collectively flour, baking powder, baking soda, and remaining ¾ teaspoon (2.25 grams) salt. In a small bowl, whisk collectively yogurt and milk. With mixer on low pace, regularly add flour combination to butter combination alternately with yogurt combination, starting and ending with flour combination, beating simply till mixed after every addition. (Batter will probably be thick.) Spoon 3 cups (700 grams) batter into ready pan on high of nut combination. Faucet pan on a kitchen towel-lined counter a number of occasions to unfold batter into grooves and launch any air bubbles. Sprinkle Nut Filling on high of batter in pan, leaving a ¼-inch border on all sides. Spoon remaining batter (about 416 grams) on high of filling in small dollops. Utilizing a small offset spatula, easy high. Faucet pan on a kitchen towel-lined counter a number of occasions to unfold batter into grooves and launch any air bubbles.
  5. Bake till a picket decide inserted close to middle comes out clear or an instant-read thermometer inserted close to middle registers 200°F (93°C) to 205°F (96°C), 55 minutes to 1 hour and 5 minutes, protecting with foil after half-hour of baking to stop extra browning. Let cool in pan for quarter-hour. (Don’t let cool in pan for longer or the nuts will keep on with the pan.) Utilizing a small offset spatula, loosen cake from middle of pan. Invert cake pan onto a wire rack. Let cool for not less than 45 minutes, and serve heat, or let cool fully, and serve at room temperature.

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Nut Filling

  • 2½ tablespoons (22 grams) finely chopped almonds
  • 2½ tablespoons (22 grams) finely chopped pistachios
  • 2 tablespoons (28 grams) firmly packed mild brown sugar
  1. In a small bowl, stir collectively all substances till mixed.

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Almonds, pistachios, honey, butter, and salt come collectively to create a crunchy candy high to this magnificent Bundt cake

                                                            

  1. In a medium bowl, stir collectively almonds, pistachios, ¼ cup (85 grams) honey, melted butter, and ¼ teaspoon salt till properly mixed. Spoon into backside of ready pan, urgent with a spatula till even and packed. (Butter will resolidify whilst you put together batter.)









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