Ontbijtkoek (Dutch Spiced Breakfast Loaf)
Why this recipe works
- Warm spice depth: Speculaas spice and dark brown sugar give the loaf its recognisable aromatic, gently treacly character.
- Better after resting: Wrapping the cooled loaf and leaving it for several hours allows the crumb to settle and the spice flavour to deepen.
- Simple batter method: The loaf uses a straightforward whisked batter, with no creaming or specialist baking technique required.
Get the most out of this recipe
Timing notes
- Rest before slicing: For the cleanest slices and best flavour, let the loaf cool fully, then wrap and rest it for at least 8 hours.
- Cool completely: Slicing while warm can make the crumb seem sticky and fragile; allow it to firm up on a rack first.
Ingredient notes
- Use a balanced speculaas mix: A classic speculaas blend brings cinnamon-led warmth with supporting spice notes, giving ontbijtkoek its familiar Dutch flavour.
- Brown sugar matters: Dark brown sugar adds moisture and a deeper molasses-like flavour; light brown sugar will make the loaf milder and less rich.
Texture tips
- Mix only until smooth: Stop whisking once there are no dry pockets. Overmixing can make the loaf tighter and less tender.
- Slice with a serrated knife: After resting, a serrated knife gives neater slices without compressing the soft crumb.
Serving ideas
- Serve with butter: A thin spread of butter is the classic way to serve slices, adding richness to the gently spiced loaf.
- Pair with tea or coffee: The warm spice and brown sugar notes work especially well with black tea, coffee, or a mild milky drink.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Grease a loaf pan with the butter and set aside.
- In a mixing bowl, whisk together the plain flour, baking powder, speculaas spice mix and fine sea salt. Break up any lumps so the spices are evenly distributed.
- Add the dark brown sugar and whisk again to combine. Make a well in the centre.
- Whisk the whole milk and egg together, then pour into the dry ingredients. Whisk just until you have a smooth, thick batter with no dry pockets.
- Scrape the batter into the prepared loaf pan and level the top. Bake for 55 to 65 minutes, until well risen and a skewer inserted into the centre comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack to cool completely. For the best flavour and texture, wrap and rest the loaf for at least 8 hours before slicing.
Recipe notes
Tips
- If the top is browning too quickly, loosely cover the loaf with foil for the final 15 to 20 minutes of baking.
- For neat slices, let the loaf rest overnight, then cut with a serrated knife once fully cool.
- Food safety: this cake contains egg; bake until a skewer comes out clean and the centre feels set before serving.
Substitutions
- Replace Whole milk with Lactose-free milk for a lactose-free option with a similar crumb.
- Replace Dark brown sugar with Light brown sugar for a lighter, less treacly flavour.
- Replace Speculaas spice mix with Chinese five spice powder for a different, more anise-forward spice profile.
Storage
- Refrigerate up to 5 days
- Store wrapped airtight at cool room temperature for up to 5 days; the flavour deepens after the first day. Freeze sliced or whole, well wrapped, for up to 2 months; defrost at room temperature and refresh slices briefly in a low oven if you like.
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Recipe overview
- Servings: 10 servings
- Yield: spiced loaf cake
- Total time: 1h 35min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Eggs Gluten Milk Wheat
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