Baklava Bundt Cake

Instructions

1. Prepare the Pan:
Preheat your oven to 325°F (165°C). Generously grease and flour a standard 10-cup Bundt pan, ensuring you coat all the nooks. Set aside.

2. Make the Nut Topping:
In a small saucepan, combine the ¼ cup butter, pistachios, walnuts, brown sugar, corn syrup, and cinnamon. Cook over medium heat for 2-3 minutes, stirring constantly, until the butter is melted and the sugar has dissolved. Pour this mixture evenly into the bottom of the prepared Bundt pan. Set aside.

3. Make the Cake Batter:
In a large mixing bowl, combine the cake mix, eggs, melted butter, and buttermilk. Whisk by hand for about 2 minutes, just until the batter is smooth and no dry lumps remain. Be careful not to overmix.

4. Assemble and Bake:
Carefully pour the cake batter over the nut layer in the pan, spreading it evenly. Tap the pan gently on the counter to release any large air bubbles.
Bake for 38-42 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.

5. Make the Honey Sauce:
While the cake is baking, prepare the sauce. In a clean small saucepan, combine the granulated sugar, lemon juice, and water. Cook over medium heat for 4-5 minutes, without stirring, until the sugar dissolves and the mixture becomes clear and slightly syrupy.
Remove from heat and stir in the honey until fully incorporated. The sauce will thin out and then thicken as it cools. Set aside to cool.

6. Cool and Unmold:
Allow the cake to cool in the pan on a wire rack for exactly 12-15 minutes. This allows the sticky topping to set slightly but still release. Do not cool completely in the pan.
Place your serving plate upside-down over the pan. Using oven mitts, carefully invert the pan and plate together. Lift the pan away slowly—the nut topping will now be on top.

7. Finish and Serve:
Drizzle the cooled honey sauce over the warm cake, allowing it to drip down the sides. Let the cake cool until just warm before slicing and serving.

Chef’s Notes:

• Pan Prep is Key: Thoroughly greasing and flouring the pan is crucial for a clean release. A non-stick baking spray with flour works excellently.

• Buttermilk Substitute: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5 minutes before using.

• Sauce Consistency: The honey sauce will continue to thicken as it cools. If it becomes too thick, rewarm it gently for a few seconds and add a tiny splash of water.