Dutch Ontbijtkoek (Spiced Breakfast Cake)

Ontbijtkoek is a Dutch spiced loaf that sits somewhere between cake and bread. Its name translates to breakfast cake, and a slice spread with butter is a familiar way to serve it. It is also useful as an afternoon snack with tea or coffee because it is fragrant and sweet without needing icing.

Traditional commercial versions have a close, slightly sticky crumb. This homemade loaf uses rye flour, honey, and brown sugar for a similar character while keeping the method simple enough for a weekend bake.

What Does Ontbijtkoek Taste Like?

The flavour is driven by warm spices rather than butter or vanilla. Cinnamon, ginger, cloves, and nutmeg give the loaf depth, while honey keeps it mellow. Rye flour adds a lightly earthy note and a firm but tender texture.

It is not intended to be a fluffy sponge cake. Letting the loaf cool fully before slicing gives the crumb time to settle and makes neater slices.

Simple Baking Tips

Line the loaf tin so the cake releases cleanly. Mix only until the dry ingredients disappear; overmixing can make the loaf tougher. If the top begins browning too quickly, cover it loosely with foil for the final part of baking.

The loaf improves after resting overnight in an airtight container. That makes it a good make-ahead option for lunchboxes or a weekend brunch table.

• Use kitchen scales for the most reliable result.
• Check the centre with a skewer before removing the loaf from the oven.
• Slice only after the loaf is completely cool.

How to Serve and Store It

Serve ontbijtkoek plain or spread lightly with butter. Thin slices work well for children, while a thicker slice is satisfying with coffee.

Wrap the cooled loaf well and store it at room temperature for up to four days. Individual slices can be frozen for up to two months and thawed at room temperature.

Adapting the Spice Mix

The spice balance is flexible. Cinnamon should remain the main flavour, with ginger, cloves, and nutmeg supporting it. If cloves are strong for your family, reduce them to a pinch. If you enjoy the deeper flavour of speculaas, add a pinch of ground cardamom or white pepper.

You can also stir through a small handful of chopped walnuts or raisins, although the plain loaf is the most versatile. Keeping the base simple means slices can move easily from breakfast to lunchbox snack to afternoon tea.

Step-by-Step: Mixing the Loaf

Begin by lining the loaf tin carefully, leaving enough baking paper to lift the cooled cake out. Whisk the rye flour, plain flour, baking powder, spices, and brown sugar in a large bowl. Breaking up any lumps now gives the loaf a more even crumb.

Warm the milk and honey gently, just until the honey dissolves. Let it cool slightly before whisking in the egg so the egg does not cook in the warm liquid. Pour the wet ingredients into the flour mixture and stir with a spatula until the batter is uniform.

Ontbijtkoek batter does not need vigorous beating. Transfer it to the tin, smooth the top, and bake until a skewer comes out clean. The kitchen will smell strongly of spice before the centre is fully baked, so use the skewer test rather than aroma alone.

Getting the Texture Right

A good ontbijtkoek loaf has a close, moist crumb and slices cleanly once cool. Rye flour gives it more structure than an ordinary cake. Honey keeps it tender, especially after the loaf rests in an airtight container overnight.

If your loaf is dry, check it a little earlier next time and make sure the flour is weighed rather than scooped heavily into a cup. If the centre sinks, it may need a few more minutes in the oven. Cover the top loosely with foil if it is already dark enough.

• Use a metal loaf tin for predictable baking.
• Cool completely before wrapping the loaf.
• Rest overnight for the most even slices and deeper spice flavour.

Breakfast, Lunchboxes, and Afternoon Tea

The simplest Dutch serving style is a slice of ontbijtkoek with butter. For breakfast, add fruit and yoghurt alongside it. For a lunchbox, pack a plain slice or spread two thin pieces lightly with butter and sandwich them together.

Because it has no icing, the loaf travels well and creates less mess than a frosted cake. A few frozen slices are useful for busy mornings: thaw one overnight or warm it briefly before serving.

Making Ontbijtkoek Your Regular Pantry Bake

Ontbijtkoek is useful because most ingredients keep well in the pantry. Once you have rye flour and a small collection of spices, the loaf can be mixed without a special shopping trip. Honey gives it moisture, while brown sugar adds a deeper sweetness that suits the spice blend.

The recipe is also forgiving enough to adjust over time. Use a little less sugar if you prefer a plainer breakfast loaf, or add chopped nuts for more texture. Keep the first bake simple so you understand the crumb before experimenting.

When packing slices for later, place baking paper between them before freezing. That makes it easy to remove one portion without thawing the whole batch. A slice can come to room temperature while breakfast is prepared or while a lunchbox sits in the fridge.

More Dutch Baking Ideas

Continue your Dutch baking list with Boterkoek, Speculaas, or Zandkoekjes.

Ingredients You Will Need

The full quantities are in the recipe card below. This quick list is useful when you are checking the pantry or planning your shop.

• 200 g rye flour
• 100 g plain flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 120 g brown sugar
• 120 g honey
• 220 ml milk
• 1 egg
• butter to serve

Step-by-Step Instructions

Step 1

Preheat the oven to 165 C. Line a 22 x 11 cm loaf tin with baking paper.

Step 2

Whisk the rye flour, plain flour, baking powder, cinnamon, ginger, cloves, nutmeg, and brown sugar in a large bowl.

Step 3

Warm the honey and milk gently until the honey dissolves. Let the mixture cool slightly, then whisk in the egg.

Step 4

Pour the wet mixture into the dry ingredients. Stir only until no dry flour remains.

Step 5

Transfer the batter to the tin and bake for 55 to 65 minutes, until a skewer inserted in the centre comes out clean.

Step 6

Cool in the tin for 10 minutes, then transfer to a rack. Cool completely before slicing and serve with butter.

Frequently Asked Questions

Can I make ontbijtkoek without rye flour?

Yes. Replace the rye flour with plain flour for a lighter loaf. The flavour will be less traditional but still pleasant.

Is ontbijtkoek very sweet?

It is gently sweet rather than dessert-like. Serve it plain or with butter instead of icing.

Can I freeze slices?

Yes. Wrap slices individually and freeze for up to two months. Thaw them at room temperature or briefly warm them before serving.