Sticky Honey Nut Bundt Cake

Ingredients
Nut Topping
1 cup chopped nuts (walnuts, pecans, or mixed)
½ cup honey (or honey + maple syrup mix)
¼ cup brown sugar
¼ cup unsalted butter, melted
½ tsp cinnamon
Pinch of salt
Cake Batter
2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
½ cup vegetable oil or melted butter
3 large eggs
1 cup milk or buttermilk
1 tsp vanilla extract
Instructions
Prep the Pan
Grease a Bundt pan very well.
In a bowl, mix all nut topping ingredients.
Pour the mixture evenly into the bottom of the pan.
Make the Cake Batter
Whisk flour, baking powder, baking soda, and salt.
In another bowl, beat sugar, oil, eggs, milk, and vanilla.
Gradually mix in dry ingredients until smooth.
Assemble
Carefully pour batter over the nut topping.
Smooth the top.
Bake
Bake at 175°C / 350°F for 40–45 minutes
Toothpick should come out clean.
Invert
Cool for 10 minutes only.
Invert onto a plate while warm so the syrup flows beautifully.
Optional Finishing Touch
Drizzle extra warm honey on top before serving ✨