Baklava Cake

A couple of years ago I picked up Nigella Lawson’s book “How to Be a Domestic Goddess”.  I have always been a fan of her recipes, but I will admit it was the title that got me. I mean, what woman wouldn’t want to be known as a goddess? Putting that aside, the book is great and has a bunch of recipes over time have tried and tested and I have adapted a few into my own.  Like this particular one; only in her book she makes a Baklava Muffin. I started to think how much I love Baklava (in all of its wonderful shapes, different nuts, and variety of honey syrups), and also how much I love a nice Bunt Cake or a good Coffee Cake.  I thought a Baklava Cake was not too farfetched and great for a brunch or a dessert.

This was the outcome of trials in my kitchen. I use to make it for the Coffee Shop I was baking for back in Phoenix.  The customers never complained and often requested it.  You can most likely change the nuts if you wanted, but I have always liked the warmth the walnuts give and the comfort it develops with the cinnamon. The butter and sugar used to coat the pan give this cake a beautiful crust; this and the honey added make it glisten and looks beautiful.  I hope you will make it and impress others with it. I think it is perfect for the holidays with all the family and friend gatherings this time of year. Enjoy it.


Baklava Cake (Serves 10 – 20)


1 cup of walnuts, chopped small

¾ cup of brown sugar

2 tsp of cinnamon

Pinch of sea salt

2 oz of butter, melted



3 cups of AP flour

1 tbsp of baking powder

1 tsp of baking soda

¼ tsp of sea salt

1 cup of sugar

2 eggs

4 oz of butter, melted

1 ½ cup of milk

½ cup of plain yogurt

1 tsp of vanilla extract

Extra sugar and butter for pan

½ cup or more of honey


First, preheat your oven to 350 degrees. In a small bowl place all of your filling ingredients. Mix them until well combined and place aside.

Next, in another bowl place your first four ingredients for your cake and whisk it together. In a large bowl place your sugar, eggs, & melted butter and whisk together until smooth. Add in your milk, yogurt, and vanilla extract and whisk again. You want to have a smooth consistency. Place your flour mixture over the top of your butter egg mixture and whisk together until all s combined well, some lumps may be there, but that is okay.

Then, you need to prepare your cake pan. Butter it and line it with sugar (enough to coat) and tap to be sure all excess is out. You then will need to place 1/2 your cake batter gently in the bottom of your prepared pan. Be sure it is evenly distributed and slightly smooth. On top of your first layer of cake batter place the filling you made evenly over it without touching the sides of the pan (this can cause it to stick to the pan once it is done baking). Then you want to top it with the remaining ½ of the cake batter, be sure it is even and smooth.

Finally, place it in the middle of your preheated oven for about 45 minutes (rotating it half way), or until a toothpick comes out clean. Let it rest out of the oven about 5 minutes before flipping it onto a plate or platter. Let your cake cool another 20 minutes before serving. Upon serving drizzle the honey over the top of the cake and extra if needed on its slices once served.