Dutch Pepernoten Loaf Cake
This Dutch Pepernoten Loaf cake is perfect for this time of year and so delicous. Filled with crunchy pepernoten cookies.
Servings: 12 people
Ingredients
- 200 grams unsalted butter room temperature
- 200 grams granulated sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 200 grams self-rising flour
- 2 tsp baking powder
- 4 tsp speculaas spice mix or pumpkin spice
- 50 ml milk
- 100 grams pepernoten cookies or similar
- Optional: extra cookies and sliced almonds for topping.
Equipment
- Loaf tin 25 cm/10 inch
Instructions
- Preheat your oven to 340°F/170˚C (conventional oven) and prepare your loaf pan (10-inch/25 cm) by greasing and dusting it with flour.
- Cream together the butter, sugar, and vanilla until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the self-rising flour, salt, and spices.
- Alternate adding the flour mixture and milk to the batter until everything is smooth and well combined.
- Toss the cookies lightly in a little flour, then gently fold them into the batter. This keeps them from sinking.
- Pour the batter into the loaf pan and smooth the top. Sprinkle extra cookies and sliced almonds on top if you like a festive finish.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Tips
When the cake first comes out of the oven, the cookies on top are wonderfully crisp. As it cools and you store it, they’ll soften slightly. This is perfectly normal and gives the cake that signature chewy texture.
How to store
Wrap the cooled cake in aluminum foil or store it in an airtight container. It will stay fresh for up to a week at room temperature.