When you have breakfast with a Dutch family at home, chances are that ontbijtkoek is one of the bread choices. But the Dutch also serve it as a pick-me-up snack in the afternoon with a cup of tea or coffee.
This recipe was introduced into the Netherlands around the 16th century. Today it is mass-produced (the biggest brands are Peijnenburg en Bolletje), but there are many smaller bakeries offering their own recipe. The factory-produced ontbijtkoek is baked in large sheet pans and then cut into cakes, rather than baked as individual cakes.
The flavor of this typical Dutch product comes from spices like cinnamon, cardamom, and ginger. The recipe uses rye flour, sugar, honey and molasses, no butter and baking powder as leveling agent. Because of it very low fat content, many still (mistakenly) consider ontbijtkoek as ‘healthy’.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Rye flour
- All-purpose flour
- Light brown sugar
- Baking powder
- Salt
- Cinnamon
- Cardamom
- Ground ginger
- Coriander
- Ground cloves
- Honey
- Molasses
- Milk
Before I explain how to make this traditional Dutch breakfast cake, I like to share a traditional way the Dutch use ontbijtkoek. And that is during kids birthdays or parties. My mother always made it a point, when we were young, to organize simple but fun games during the birthday parties of me and my brothers. One of those games is: koekhappen. The game is also played at fairs, any type of celebrations (e.g. King’s Birthday) or get-togethers involving kids.
It’s a game in which pieces of ontbijtkoek are strung on a rope and hung up on eye level. Participants must try to bite off and eat the cake using only their mouth. Participants will wear a blindfold (depending on age) or need to ‘find and eat’ the cake with their eyes closed. The first person to eat their piece of cake wins the game.
This quick video gives you a visual guide to the recipe, from prep to finished dish.
How to Make Traditional Dutch Breakfast Cake
Step 1 – Mix the dry ingredients; rye flour, all-purpose flour, light brown sugar, baking powder, salt and spices.
Step 2 – In a separate bow, mix the wet ingredients; honey, molasses and milk.
Step 3 – Combine wet and dry mixtures, without leaving lumps. Do not over mix. Pour the batter in a cake form (9×5″), lined with parchment paper.
Step 4 – Bake the ontbijtkoek in an oven of 325 degrees F for 40-45 minutes, until golden brown or until a toothpick comes out clean.
- Step 5 – Allow the breakfast cake to cool in the cake pan for about 10 minutes. Then remove and cool completely on a wire rack. The top of the cake is slightly sticky when it comes out of the oven. Store the cake in a airtight container at room temperature, and the top will stay sticky, this is part of the cake’s characteristics.
How to Serve Ontbijtkoek
- As a slice of cake.
- As a buttered slice of cake.
- Sandwich between 2 slices of bread.
Other Dutch Baking Recipes to Try
Ontbijtkoek – Traditional Dutch Breakfast Cake
Pin Recipe Facebook Share by TextIngredients
- 130 grams rye flour, 1 cup
- 145 grams all-purpose flour, 1 cup
- 85 grams light brown sugar (NOTE 1), 1/2 cup
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1.5 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ginger
- 1/2 teaspoon coriander
- 1/4 teaspoon ground cloves
- 1/2 cup honey
- 1/4 cup molasses
- 1 cup milk
Instructions
- Line a 9×5" cake pan with parchment paper and preheat the oven to 325 degrees F.
- Mix dry ingredients: rye flour, all-purpose flour, light brown sugar, baking powder, salt, cinnamon, cardamom, ginger, coriander, and ground cloves.
- In a separate bowl, mix the wet ingredients: honey, molasses and milk. Make sure the honey and molasses are dissolved into the milk.
- Combine wet and dry ingredients. Mix until there are no lumps left. Do not mix more than necessary.
- Pour the batter in the prepared cake pan and bake it in the oven for 40-45 minutes. A toothpick should come out clean and the cake top is golden brown. (NOTE 2)
- Place the cake pan on a cooling rack for about 10 minutes. Take the cake out of the cake pan and cool completely. (NOTE 3)
Notes
- You can also use dark brown sugar.
- When you used dark brown sugar, the color of the cake is obviously darker than golden brown.
- Traditionally, ontbijtkoek has sticky top layer. Store the cake in an airtight container and the top will become sticky.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.