Ontbijtkoek (Dutch Breakfast Cake)
This Dutch spice cake, called ontbijtkoek, might be your family’s new favorite dessert! Have a taste of Holland with this rye loaf cake that tastes like gingerbread. This recipe is quick and easy to make.
Servings: 13 slices
Calories: 167kcal
Ingredients
- 1 cup rye flour
- 1 cup all-purpose flour
- 2½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup dark brown sugar
- ¼ cup molasses
- ½ cup honey
- 1 cup whole milk
Instructions
- Preheat the oven to 300°F and butter a 9x5-inch loaf pan.
- Whisk together the flours, baking powder, spices, and salt until combined.
- Add the sugar, molasses, honey, and milk and whisk the batter until it's well blended.
- Immediately pour the batter into the prepared loaf pan and bake at 300°F for 55 minutes. The ontbijtkoek is done when a toothpick inserted into the center comes out clean.
- Let it cool for 10 minutes in the pan, then run a knife around the edge and flip it onto a wire cooling rack. Turn the ontbijtkoek right side up and let it cool for another 50 minutes.
- Slice and serve with butter and a cup of hot coffee.
Notes
- Use a 9x5-inch loaf pan. If your pan is bigger, reduce the baking time; if it's smaller, increase it.
- Put the batter in the oven as soon as it is made to reduce the chances of sinking.
- Don't open the oven door while the ontbijtkoek is baking, or it may sink.
Nutrition
Serving: 1slice | Calories: 167kcal | Carbohydrates: 39g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 142mg | Potassium: 184mg | Fiber: 2g | Sugar: 25g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
