If you’re craving a slice of cozy comfort that brings warm spices and a touch of sweetness to your morning, you’ve got to try this Ontbijtkoek (Dutch Honey Breakfast Cake) Recipe. This traditional Dutch treat is a moist, fragrant rye-based cake enriched with honey, molasses, and a symphony of spices that feels like a warm hug in every bite. Perfectly dense and lightly sweet, it’s a breakfast staple in the Netherlands and a wonderful way to start your day, whether spread with butter or enjoyed plain alongside your favorite cup of coffee or tea.
Ingredients You’ll Need
The beauty of this Ontbijtkoek (Dutch Honey Breakfast Cake) Recipe lies in its humble yet thoughtfully chosen ingredients. Each one plays a crucial role: rye flour for that hearty, slightly tangy base, warm spices to evoke comfort, and honey plus molasses to round out the flavor with natural sweetness and depth.
- 2 cups rye flour: Provides the cake’s signature earthy flavor and dense texture.
- 1 cup all-purpose flour: Lightens the rye flour to create the perfect crumb without being too heavy.
- â…” cup brown sugar: Adds sweetness and moisture, enhancing the rich, caramel notes.
- 2 teaspoons baking soda: Helps the cake rise gently, ensuring it’s not overly dense.
- 1 teaspoon baking powder: Works alongside baking soda for a tender crumb.
- 2 teaspoons ground cinnamon: A star spice in Ontbijtkoek, bringing warmth and aroma.
- ½ teaspoon ground ginger: Adds a subtle spicy kick to balance the sweetness.
- ¼ teaspoon ground nutmeg: Introduces a nutty warmth that deepens the spice blend.
- ¼ teaspoon ground allspice: Rounds out the spice profile with a hint of clove-like flavor.
- ¼ teaspoon ground coriander: Offers a gentle citrusy note enhancing complexity.
- ¼ teaspoon ground cloves: Intensifies the spiced character with its earthy richness.
- ⅛ teaspoon ground anise: Gives a whisper of licorice that uniquely lifts the cake’s flavor.
- â…› teaspoon ground black pepper: Surprises the palate with a subtle spicy warmth.
- ¼ teaspoon salt: Balances all the sweet and spicy elements beautifully.
- ½ cup honey: The natural sweetener that makes the cake moist and luscious.
- â…“ cup molasses (NOT blackstrap): Imparts a robust molasses flavor without bitterness.
- ¾ cup milk (plus extra for brushing): Keeps the batter tender and moist; brushing gives a lovely finish.
How to Make Ontbijtkoek (Dutch Honey Breakfast Cake) Recipe
Step 1: Get Ready
First things first, preheat your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and line it with parchment paper, which helps the cake come out smoothly and keeps those edges tender. Proper prep is key to getting that perfect shape and texture you’re looking for.
Step 2: Mix the Dry Ingredients
In a large bowl, combine all the dry ingredients — the rye and all-purpose flours, brown sugar, baking soda, baking powder, salt, and that beautiful medley of warm spices. Stir them together thoroughly; this ensures an even distribution of flavors so every bite is equally delicious.
Step 3: Warm the Wet Ingredients
In a small saucepan, gently warm the honey, molasses, and milk together over medium heat. Warming these ingredients helps them blend smoothly into the dry mix and brings out the deep, caramel notes of the honey and molasses. Be careful not to boil—just a gentle warm-up will do.
Step 4: Combine to Create the Batter
Pour the warmed wet ingredients into the bowl with your dry mix. Use a rubber spatula to fold everything together until you get a sticky, cohesive batter. Don’t worry if it seems a bit thick—that’s exactly how Ontbijtkoek batter should feel to create its classic dense texture.
Step 5: Bake to Perfection
Transfer your batter into the prepared loaf pan and gently flatten the top with your spatula. Lightly brush the surface with a splash of milk—this little extra touch helps the crust develop a lovely sheen and subtle softness. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan before slicing it into 16 thin slices to enjoy.
How to Serve Ontbijtkoek (Dutch Honey Breakfast Cake) Recipe
Garnishes
Ontbijtkoek is already flavorful and aromatic on its own, but a thin spread of good-quality butter is a classic way to elevate each slice. For a creative twist, try cream cheese or a drizzle of honey on top to intensify the sweetness and provide a creamy contrast to the dense crumb.
Side Dishes
This cake pairs beautifully with a warm beverage like coffee, chai, or a robust black tea, which complement the spices perfectly. For a fuller breakfast, consider serving alongside fresh fruit or a dollop of Greek yogurt—for that added balance of tang and freshness.
Creative Ways to Present
Want to impress guests? Toast thin slices lightly to bring out the spices even more, and serve with a spread of nut butter and sliced bananas. You can also cube the Ontbijtkoek and use it as a spicy, flavorful base for bread pudding or French toast variations.
Make Ahead and Storage
Storing Leftovers
Ontbijtkoek keeps really well! Once completely cooled, wrap it tightly in plastic wrap or store in an airtight container. It will stay fresh for up to 4 days at room temperature, making it perfect for busy mornings or quick snacks during the week.
Freezing
If you want to keep Ontbijtkoek longer, freezing is a great option. Slice the cake first, then wrap the slices individually or layer them with parchment paper in a freezer-safe container. They’ll keep beautifully for up to 3 months and thaw quickly at room temperature.
Reheating
To enjoy Ontbijtkoek warm, simply toast a slice or heat it briefly in the microwave—10 to 15 seconds usually does the trick. Warmed Ontbijtkoek brings back that fresh-baked, inviting aroma that’s hard to resist.
FAQs
What makes Ontbijtkoek different from regular spice cake?
Ontbijtkoek is traditionally made with rye flour and a unique blend of spices including anise and black pepper, giving it a deeper, earthier flavor profile compared to typical spice cakes that rely mostly on wheat flour and cinnamon.
Can I substitute ingredients if I don’t have molasses?
Molasses is important for its rich flavor, but if you don’t have it, you can use dark corn syrup or maple syrup as a substitute. However, note that the flavor will be a bit lighter and less robust.
Is Ontbijtkoek gluten-free?
This Ontbijtkoek (Dutch Honey Breakfast Cake) Recipe uses rye flour, which contains gluten, so it is not gluten-free. For a gluten-free version, you’d need to experiment with gluten-free rye flour blends, though texture and flavor will vary.
Why do you warm the wet ingredients?
Warming honey, molasses, and milk helps these ingredients combine smoothly and enhances the melding of flavors, resulting in a moist, tender cake.
Can Ontbijtkoek be eaten as a dessert?
Absolutely! While traditionally a breakfast item, Ontbijtkoek’s spiced sweetness makes it delicious as a dessert, especially served with whipped cream or ice cream for extra indulgence.
Final Thoughts
There’s something truly special about making and savoring this Ontbijtkoek (Dutch Honey Breakfast Cake) Recipe. It’s more than just a breakfast cake — it’s a little ritual of comfort and warmth that brightens your morning. So gather your spices, preheat your oven, and treat yourself to a slice of Dutch tradition that’s sure to become a beloved favorite in your home.
Print
Ontbijtkoek (Dutch Honey Breakfast Cake) Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 thin slices
- Category: Breakfast Cake
- Method: Baking
- Cuisine: Dutch
Description
Ontbijtkoek, also known as Dutch Honey Breakfast Cake, is a warmly spiced, moist loaf traditionally enjoyed at breakfast in the Netherlands. This comforting cake combines rye and all-purpose flours with a blend of aromatic spices, sweetened naturally with honey and molasses. Its tender crumb and subtle sweetness make it perfect sliced thin and served with butter, either warm or cold.
Ingredients
Dry Ingredients
- 2 cups rye flour
- 1 cup all-purpose flour
- â…” cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cloves
- â…› teaspoon ground anise
- â…› teaspoon ground black pepper
- ¼ teaspoon salt
Wet Ingredients
- ½ cup honey
- â…“ cup molasses (NOT blackstrap!)
- ¾ cup milk (plus extra for brushing)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper to ensure the cake will release easily after baking.
- Combine dry ingredients: In a large bowl, thoroughly mix together all the dry ingredients including rye flour, all-purpose flour, brown sugar, baking soda, baking powder, and the blend of spices (cinnamon, ginger, nutmeg, allspice, coriander, cloves, anise, black pepper) along with salt.
- Warm wet ingredients: In a small saucepan, gently warm the honey, molasses, and milk over medium heat until combined and warmed through, which helps incorporate the ingredients smoothly into the batter.
- Make batter: Pour the warmed wet mixture into the dry ingredients. Using a rubber spatula, fold and mix until you achieve a sticky batter that is well combined.
- Finish and bake: Transfer the batter into the prepared loaf pan, flatten the surface with the spatula, and lightly brush the top with a little milk to help create a soft crust. Bake in the oven for about 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan before slicing. Serve warm or cold, traditionally with butter.
Notes
- This recipe uses rye flour, which lends a distinctive earthy flavor and denser texture typical of traditional ontbijtkoek.
- Do not substitute blackstrap molasses as it is too bitter; use mild molasses instead to maintain a balanced sweetness.
- Brushing the top with milk before baking helps create a tender crust on the cake.
- Slice thinly as this cake is quite dense and flavorful, perfect with butter spread.
- Store leftover cake tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.
