Honey and walnut bundt cake, a simple and fragrant dessert — the kind that fills the kitchen with an irresistible aroma as soon as it comes out of the oven. This honey and walnut bundt cake is a wholesome recipe made with simple ingredients, able to deliver a warm and delicate flavor. Honey gives a natural, soft sweetness, while walnuts add a crunchy note that makes every slice special.
It’s easy and quick to make, perfect even if you have little time but don’t want to give up a homemade cake. The result is a soft, moist bundt cake that stays tender for several days.
I think it’s great for breakfast or to serve with tea like the Chocolate Bundt Cake and the Coconut Bundt Cake. A slice of bundt cake and a warm cup in your hands make the moment instantly sweeter. Let’s make this honey bundt together — I assure you it will win everyone over at the first bite.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Honey and Walnut Bundt Cake
- 2 cups 00 flour (or all-purpose flour)
- 3 eggs (medium — about 170 g shelled (6 oz))
- 3 1/2 tbsp honey (about 2.6 oz (75 g))
- 6 tbsp granulated sugar (about 3/8 cup (75 g))
- 5 tbsp butter (softened — about 2.5 oz (70 g))
- 2/3 cup plain yogurt (about 150 g (5.3 oz))
- 2.5 oz walnut kernels (chopped, about 2/3 cup (70 g))
- 1 lemon zest (from an unwaxed lemon)
- 2 tsp baking powder (for cakes (about 8 g))
- 1 pinch salt
- as needed butter (for greasing the pan)
- as needed flour (for dusting the pan)
Recommended tools
- Sieve
- Hand mixer
- Bundt pan
- Spatula
Preparation HONEY AND WALNUT BUNDT CAKE
In a small saucepan, melt the butter and the honey over low heat, then remove from the heat and let cool until lukewarm.
In a bowl, place the eggs, a pinch of salt, the yogurt and the sugar; beat with the whisk for a few minutes to thoroughly combine all the ingredients.
Add the grated lemon zest and the lukewarm (almost cold) butter-and-honey mixture; mix to combine.
Sift in the flour and baking powder and incorporate them using the mixer at low speed.
Finally add the chopped walnut kernels (I break them by hand) and fold them in with a spatula.
Pour the batter into a greased and floured bundt pan about 8 2/3 in (22 cm) in diameter; level it with the back of a spoon if necessary.
Bake in a preheated oven at 320°F (convection) for about 45 minutes (if using a conventional oven, 356°F for about 45 minutes). Do the toothpick test.
Leave the bundt cake in the turned-off oven with the door ajar for 5 minutes.
Remove the bundt cake from the oven, let it cool slightly, then remove it from the pan and cool completely on a wire rack.
Your honey and walnut bundt cake is ready to enjoy.
Notes
If you liked this recipe you might also be interested in Porridge with honey and fruit or Honey ricotta cream or Honey chicken drumsticks.
FAQ (Questions and Answers)
Can I omit the honey and add more sugar?
Yes, but keep in mind that honey gives a moister texture and a more intense aroma, so the result will be slightly different.
What type of honey is best to use?
I used acacia honey, but wildflower (millefiori) or another honey you prefer works well too. Avoid chestnut honey as it has a somewhat bitter taste.
How should I store the bundt cake?
Store at room temperature, in a covered container or under a cake dome, for 3–4 days. It will remain soft and fragrant.
Can I freeze it?
Yes, you can freeze it already sliced, so you only thaw the amount you need. Just leave the slices at room temperature for a few hours to thaw.
Can I add other ingredients to the batter?
Yes, you can enrich it with chocolate chips, a pinch of cinnamon, or a packet of vanilla powder. You can also replace the lemon zest with orange zest.
