I did a small survey on my blog’s Facebook page asking what kind of bakes/recipes people would like to see on the blog and Dutch breakfast cake was a clear winner! It turns out there are a LOT of recipes available, some with rye, some with buckwheat or wheat or even spelt flour. The most genuine version of this cake is made with whole rye flour so I chose a recipe using only that. It might look weird using whole rye flour in a cake, but trust me, it works!
Dutch breakfast cake is basically a heavier kind of ginger cake, which you can add dried fruits, stem ginger, sugar or nuts to. Our supermarket shelves are filled with many varieties, even sugar-free cakes using xylitol. The cake is eaten with breakfast of course, but is also a beloved afternoon snack with a cup of coffee, slathered in (real) butter.
I used speculaas spices in this cake but if you want, you can substitute them for mixed spice, or mix up another “koek” spices recipe. I like my breakfast cake with stem ginger as I can get a little nauseous in the morning, but of course you can mix in whatever addition you like! Pearl sugar sprinkled on top is a must in my opinion, as the cake itself is not very sweet, and I have a bit of a sweet tooth! I hope you’ll enjoy this Dutch breakfast staple as much as I do!
Recipe Dutch Breakfast Cake
Tools: whisk, 30x12cm loaf tin (greased and lined with baking parchment)
200 ml full-fat milk
100 grams (liquid) honey
90 grams apple butter
250 grams whole rye flour
2 teaspoons baking soda
pinch of salt
2 tablespoons speculaas spices
50 grams stem ginger, chopped (optional)
pearl sugar (optional)
- Preheat the oven to 160C/320F.
- In a large bowl, whisk together (by hand) milk, egg, honey and apple butter. Mix flour, baking soda, salt and spices in a separate bowl and add to the wet ingredients in increments, making sure to whisk well after each addition. Mix the stem ginger in with the last increment of flour.
- Pour batter into the tin. Sprinkle pearl sugar on top (optional). Bake for about 60 minutes or until a skewer inserted in the middle comes out clean.
- Take cake out of the tin immediately after baking and place on a wire rack to cool completely. The cake tastes even better 2 or 3 days after baking! Best served slathered with butter.