Ontbijtkoek Recipe

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4.86 from 14 reviews

Eileen Gray

Ontbijtkoek means "breakfast cake" in Dutch. You've gotta love a country that eats cake for breakfast.

Prep Time20

Bake Time45

Resting Time8

Total Time9 5

Servings:16 slices

Ingredients

7 1/2 oz rye Flour (1 1/2 cups, see note)
2 1/2 oz bread Flour (1/2 cup)
4 oz brown sugar (1/2 cup)
1 tablespoon baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon table salt
8 oz whole milk (1 cup)
8 oz Dutch Stroop (3/4 cup (see note))

Instructions

Preheat the oven to 325°F. Lightly butter a 9"x5" loaf pan. Cut a piece of parchment paper and line the pan in one direction, creating a parchment paper "sling" for the loaf.
In a large mixing bowl add the rye flour, bread flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Whisk the dry ingredients together to break up any lumps of brown sugar and to distribute the spices.
In a large glass measure whisk together the milk and the stroop.
Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the prepared pan and bake until the center of the loaf springs back when lightly pressed and a toothpick inserted in the center comes out clean, about 45-50 minutes.
Take the pan out of the oven and set it on a cooling rack. Immediately wrap the top of the pan with aluminum foil. Set it aside until completely cooled, preferably overnight.
Remove the foil from the pan and use the parchment sling to lift the cake out of the pan. Serve slices with lots of butter. The cake keeps at room temperature for a week.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

If you can not find real Dutch Stroop you can substitute with 1/2 cup of honey plus a 1/4 cup of molasses.

Nutrition