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Ontbijtkoek (Dutch breakfast cake) with a few slices cut on a white rectangular platter.
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5 from 3 votes

Ontbijtkoek (Dutch Breakfast Cake)

Ontbijtkoek (or Dutch Breakfast Cake) is a spice bread which is excellent for breakfast or even as an afternoon snack with a cup of tea. It's easy to make and extremely fragrant and flavorful!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: Dutch
Servings: 12 slices
Calories: 172kcal
Author: Victoria

Ingredients

Dry Ingredients:

  • 125 grams (1 cup) all-purpose flour
  • 115 grams (1 cup) rye flour
  • 100 grams (½ cup) packed light or dark brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground coriander

Wet Ingredients:

  • 1 cup milk
  • 165 grams (½ cup) honey
  • 80 grams (¼ cup) molasses (not blackstrap molasses)

Instructions

  • Preheat the oven to 325°F (160°C) with the rack in the center. Grease a 9-by-5-inch loaf pan with butter or pan spray. Line the bottom and long sides of the loaf pan with a piece of parchment paper with some overhang on either side to create a sling (to easily lift the baked cake out of the pan).
  • In a large mixing bowl, whisk together the dry ingredients, breaking up any lumps of brown sugar.
  • Warm the milk either in a small saucepan on the stovetop over low heat or in a large glass measuring cup in the microwave until warm but not scalded. Whisk in the honey and molasses until smooth.
  • Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until smooth, but don’t overmix.
  • Transfer the batter to the prepared loaf pan and bake until a toothpick or cake tester comes out clean, about 45 to 55 minutes. The center of the loaf can sometimes sink, but this is quite common. The breakfast cake will still taste delicious!
  • Cool for 15 to 20 minutes in the pan, then use the parchment paper sling to remove from the pan and finish cooling on a rack. Serve slices at room temperature, slathered with soft butter.

Notes

  • Store the cake in an airtight container at room temperature for a week or longer (the high sugar content helps preserve it).
  • This cake is best served the day after it’s baked, once the crust softens and gets sticky.

Nutrition

Calories: 172kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Cholesterol: 2mg | Sodium: 214mg | Potassium: 148mg | Fiber: 1g | Sugar: 26g