HONEY-SOAKED BAKLAVA CAKE

Preheat the oven to 375F. Grease and line an 8x8” baking pan with parchment paper and set aside.

Prepare the baklava topping. Mix together the melted butter, nuts, brown sugar, maple syrup, and cinnamon in a small bowl. Pour the mixture into the bottom of the prepared pan, spread into an even layer, and set aside.

Make the cake batter. In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, use a handheld mixer to cream the butter and sugar together until fluffy (~2-3 minutes).

Mix the greek yogurt, egg, and vanilla until incorporated. Then, add in the milk and mix until combined.

Add the flour mixture to the wet, and mix until JUST combined.

Spread the batter into the pan with the baklava topping.

Bake at 375F for 32-38 minutes, or until a toothpick inserted into the middle comes out clean or with moist crumbs.

While baking, make the honey syrup. Bring the honey, water, and butter to a gentle boil for 5 minutes over medium-low heat. Remove from heat, and cool for 10 minutes before soaking the cake.

Once the cake is out of the oven, poke holes all across the surface, while still in the pan. Pour 1/4 of the honey syrup across the surface. Once it mostly sinks in, repeat 2 more times, leaving some leftover for serving.

Let the cake soak for 15 minutes, then carefully invert the cake onto a serving plate so the baklava topping is on top.

Slice and serve warm with extra honey syrup, if desired.

Enjoy!