Ontbijtkoek - Dutch spice cake (breakfast cake)

overhead view of loaf of ontbijtkoek Dutch spice cake with slices on plate and small plate with a slice with butter, vups of coffee between.

5 from 4 votes

Ontbijtkoek - Dutch spice cake (breakfast cake)

This lovely gingerbread-like loaf is easy to make and with a delicious combination of spice flavors and soft, sticky texture.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Snack

Cuisine: Dutch

Servings: slices, approx (makes 1 loaf)

Calories: 137kcal

Author: Caroline's Cooking

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Ingredients

1 cup rye flour
1 cup all purpose flour plain flour
½ cup brown sugar eg soft brown (use a fine sugar)
1 tablespoon baking powder
¼ teaspoon salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon ground cloves
½ cup honey
¼ cup molasses
1 cup milk (recommend whole/full fat)

US Customary - Metric

Instructions

Lightly butter a 9 x 5in (22.5 x 12.5cm) loaf pan. Line the pan with parchment as a "sling", meaning cut a piece that's the width of the long side of the pan and line through the long sides and bottom with the paper hanging over each side. Fold the paper back over the top edges slightly and stick the paper against the sides of the pan with the butter so that the paper stays in place well.
Preheat the oven to 325F/160C.
If the honey has any crystallization, warm it gently in bursts in the microwave in a microwavable bowl - warm around 10 - 15 seconds at a time, stir well and repeat if needed so crystals dissolve into the rest of the honey. Set aside.
In a large bowl, combine the dry ingredients - rye flour, all purpose/plain flour, brown sugar, baking powder, salt, cinnamon, cardamom, ginger, coriander and cloves. Whisk them together so everything is well distributed and there aren't any clumps or lumps.
Add the honey, molasses and milk and mix so everything is well mixed, but take care not to over-mix. You want everything well distributed and mixed so there aren't lumps but you don't want to lose the air bubbles that might be forming as the baking powder is activated.
Pour the mixture into the lined loaf pan and smooth the top, as needed. Clean off any drips, if there are any, then transfer the pan to the oven and bake for around 45 - 50 minutes until golden brown, the top springs back when you touch it and a skewer inserted in the middle comes out clean.
Sit the pan on a cooling rack for around 10 minutes to cool before using the parchment paper to remove the loaf from the tin. If the ends are a little stuck, carefully use a knife to loosen the loaf and try again. Peel off the parchment paper and either leave whole until ready to use, or slice. It will have a slight crisp top on the first day, but otherwise it will be slightly sticky. Store at room temperature in a sealed container.

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Notes

An 8.5 x 4.5in loaf pan also works for this, you will just get a slightly higher, less wide loaf.

Don't use blackstrap molasses, as it is too bitter for this - use "fancy" molasses. If you happen to have Dutch stroop, you can use that in place of both the honey and molasses.

Nutrition