Preheat oven to 180 degree C. Grease a 23 cm bundt cake pan with oil and dust it with flour. Tap of the excess and set aside.

First make the filling, take flour, butter in a bowl. Use a fork to mix it well so it resembles coarse breadcrumbs. Add in cinnamon, walnuts and honey. Mix well. So it forms a sticky mixture.

Take flour, baking soda and baking powder in a bowl and mix well. Set aside.

Now take butter, sugar, vanilla in a bowl and use a beater to whip this till creamy.

Now add in eggs one at a time and whip till creamy.

Add in half of the flour mix and half of the yogurt. Fold gently, Now add in remaining flour mix and remaining yogurt. Fold again gently.

Spoon ¾th of the mix into the pan and use a spoon which is dipped in some oil to create a hollow in the center.  Spread the mixture up the sides a little and around the funnel of the tin to create a rim. You don’t want the sticky filling to leak out to the sides of the tin.

Dollop the honey filling carefully into the dent in the cake batter, then cover the filling with the remaining batter. Smooth the top and put the tin into the oven for 30 to 40 minutes.

Now remove the cake tin from oven, let it cool down for 30 mins. Ease the sides with a butterknife. Invert the cake over a plate. Let it cool completely, now slice and serve.