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    You are here Home » Recipes » food

    By: Melissa

    Honey Yogurt Cake - Ciambella Yogurt Cake

    Honey yogurt cake is a light and moist Italian cake that can be eaten any time of day. It goes so well with your morning coffee and it can be made ahead of time so it is ready when you wake up.

    Jump to Recipe
    Total Time: 35 minutes

    Ciambella honey yogurt cake is an Italian yogurt cake recipe that is moist and lightly sweetened. The shape as a ring or donut shape (Ciambella in Italian) and is often how Italians bake these cakes and served for breakfast in Italy.

    You can use a regular cake pan for this as well. I love making these cakes because they are really simple, rustic and they make a lightly sweet breakfast that my kids can grab and go with on their way to school. I later can enjoy a slice with some honey and my coffee.

    Ciambella with honey drizzled on top before serving.

    For this cake, I use a French style cake pan called a Savarin mold which is a tube cake pan with the inner circle being very large. I prefer this because it is more authentic to the traditional Ciambella shape (think donut shape) plus it looks more rustic and cooks faster because there is more heat that enters the center of the pan when cooking.

    For this recipe you can use any ring pan you have on hand.

    The Ciambella cake just out of the oven and cooling. You can see the Savarin mold cake pan shape here.

    The flavors in this cake are from honey, olive oil, vanilla and yogurt and it is not overly sweet or too strong. It does have the flavor of olive oil since I made it with extra virgin olive oil.

    If you do not like the flavor of olive oil, you can substitute any vegetable oil for it instead. If you are like me and love the flavor of olive oil just follow the recipe as is. You would also love my Basil Olive Oil cake too!

    This yogurt cake recipe produces a light, moist crumb that is not heavy and perfect with a glass of milk or your morning coffee. It stays well on the counter for a couple days and in the refrigerator a couple days more after that.

    Give it a try and you will see just how easy these Italian cakes can be to make!

    If you are looking for more Italian cake inspiration then you would love my ricotta ciambella cake. This is a traditional Italian ricotta cake baked as a ciambella cake and it is amazing.

    More Cake Recipes:

    • Carrot Cake Recipe
    • Vanilla Almond Layer Cake
    • Basil Olive Oil Cake
    • Italian Berry Cake with Mascarpone
    • Lemon Ricotta Cake
    • Chocolate Cupcakes
    • Italian Apple Cake
    • Super Moist Chocolate Cake
    Print Recipe
    5 from 4 votes

    Honey Yogurt Cake - Ciambella Yogurt Cake

    A delicious, light and moist Italian yogurt cake that is perfect for breakfast or a light dessert
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Servings: 10 slices

    Tried the Recipe? We Would Love To Hear From You In The Comments Below!

    Author: Melissa

    Ingredients

    • 1 cup of plain or vanilla yogurt Greek yogurt works well but any variety will work
    • 3 large eggs
    • ½ cup extra virgin olive oil or vegetable oil
    • 1 tablespoon vanilla extract
    • 2 cups All Purpose Flour
    • 1 teaspoon salt
    • 2 teaspoon baking powder
    • ¾ cup honey
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    Instructions

    • Pre-heat oven to 350 degrees
    • Grease a tube pan (or cake/bundt pan) with butter
    • In a large bowl, whisk the oil and honey until it comes together
    • Next add your eggs to this mixture, one at a time until they are all mixed in
    • Beat in your yogurt and vanilla until it is well incorporated
    • In a separate bowl mix your flour, baking powder and salt together
    • Add this flour mixture to your wet ingredients and mix until it all comes together and becomes a somewhat of a smooth batter
    • Carefully pour your batter into your prepared cake pan
    • Bake for 30-40 minutes or until a cake tester comes out clean
    • Once it is finished baking, remove from the oven and let rest for 20 minutes in the pan
    • After 20 minutes, flip it out of the pan and let it cool on a cooling rack for another 20 minutes
    • Top with powdered sugar and enjoy

    Notes

    Some topping ideas:
     
    Whipped cream, powdered sugar, ice cream, caramel sauce, honey, fresh fruit
     
     

    Nutrition

    Calories: 287kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 338mg | Potassium: 60mg | Fiber: 1g | Sugar: 21g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg

    Nutrition Values are estimates only.

    See full nutrition disclaimer here
    Course :Breakfast, Dessert

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    Reader Interactions

    Comments

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      Recipe Rating




    1. s says

      September 20, 2020 at 5:43 pm

      5 stars
      Worked wonderfully and freezes well!

      Reply
      • Keeping It Simple says

        September 21, 2020 at 2:53 am

        So glad to hear you liked it!

        Reply
    2. Laura Howard says

      May 18, 2020 at 6:56 pm

      5 stars
      Lovely tasting cake! Just an interesting texture haha!

      Reply
      • Melissa says

        May 19, 2020 at 9:21 pm

        I'm so glad you enjoyed it!

        Reply
    3. Binnie Hoffman says

      April 29, 2020 at 2:58 pm

      5 stars
      Would you please provide a source for the ring pan in the photos for your ciambella yogurt cake? I can't find one on-line with the large hole or tube in the center, but I see so many pictures of them in recipes for this cake. I have a bundt pan but don't like the look of the cake in that form. Thank you!

      Reply
      • Melissa says

        April 29, 2020 at 8:59 pm

        Hi.
        I purchased a 9.5 inch Savarin mold online on Amazon because I liked that it was not as large as bundt pans and I think it looks more rustic. The one I purchased doesn't seem to be available but there are many options online. Just look for a 9.5 inch non stick Savarin mold.
        I hope this helps!

        Reply

    Trackbacks

    1. Italian Berry Cake with Mascarpone Cream • Keeping It Simple Blog says:
      November 10, 2020 at 6:46 pm

      […] Ciambella Yogurt Cake […]

      Reply
    2. Classic Italian Pizzelle Cookies: My family recipe • Keeping It Simple Blog says:
      October 27, 2020 at 7:49 pm

      […] Ciambella Yogurt Cake […]

      Reply
    3. Ricotta Cake- Italian Ciambella Cake • Keeping It Simple Blog says:
      October 26, 2020 at 5:33 pm

      […] end up loving this cake and want to try another ciambella cake recipe, you would definitely like my ciambella yogurt cake with olive oil. A completely different flavor profile from this one but also very […]

      Reply

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    Welcome to Keeping It Simple Blog!

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    I am so excited you are here. My name is Melissa and I started this recipe website a few years ago to share recipes that I have been cooking for family and friends for years.

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