admin
Ingredients:
For the Cake:
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup plain Greek yogurt
**For the Nut Filling:**
– 1 1/2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
– 1/2 cup brown sugar
– 1 teaspoon cinnamon
For the Honey Syrup:
– 1 cup honey
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 teaspoon lemon juice
Directions:
1. Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
4. Gradually mix in the dry ingredients alternately with the Greek yogurt, beginning and ending with the dry ingredients.
5. In another bowl, mix the chopped nuts, brown sugar, and cinnamon to prepare the nut filling.
6. Pour half of the cake batter into the prepared bundt pan. Sprinkle the nut filling evenly over the batter, then top with the remaining batter. Smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
8. While the cake cools, make the honey syrup. Combine honey, water, sugar, and lemon juice in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5-7 minutes.
9. Slowly pour the warm syrup over the cake, allowing it to soak in. Let the cake cool completely before slicing and serving.
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 420 kcal per slice | Servings: 12 servings
