Delightful Pepernoten Cake: A Festive Dutch Treat for Your Sinterklaas Celebrations

Pepernoten, often associated with the beloved Sinterklaas celebration in the Netherlands, take center stage in this delectable cake recipe. By incorporating these spiced, crunchy cookies directly into the batter, we create a cake that boasts a delightful crispiness, perfectly complementing its soft and creamy texture. It’s a treat so charming, we’re sure Sinterklaas himself would approve!

As the festive Sinterklaas season draws to a close, we present one last culinary delight to cap off the celebrations: this exquisite Pepernoten cake. While tomorrow marks the final dish in our Sinterklaas series, today is all about savoring the unique flavors and textures of this traditional Dutch treat, reimagined in cake form.

Pound cakes are renowned for their versatility, offering endless possibilities for creative variations. This recipe perfectly exemplifies that adaptability, as we introduce the classic Dutch pepernoten (also known as kruidnoten) into the rich cake batter. The result is a beautifully balanced dessert where the warm, aromatic spices and satisfying crunch of the pepernoten provide a wonderful contrast to the cake’s moist, tender crumb. It’s truly a cake designed to enchant, and we have no doubt it will become a cherished part of your Sinterklaas festivities.

The Magic Behind the Pepernoten Cake

The charm of this Pepernoten cake lies not just in its festive spirit but also in its innovative use of traditional Dutch spiced cookies. Pepernoten (or kruidnoten, as they are widely known and used in this recipe) are small, hard, and deeply spiced cookies, quintessential to the Sinterklaas holiday. They are typically made with a blend of cinnamon, ginger, cardamom, and white pepper, giving them a distinct and warmly aromatic flavor profile.

When these delightful cookies are folded into a classic pound cake batter, a culinary transformation occurs. During baking, the pepernoten soften slightly while retaining a wonderful chewiness and a subtle crisp exterior. This creates pockets of spiced, crunchy goodness throughout the cake, elevating a simple pound cake into a multi-textured masterpiece. Each bite offers a harmonious blend of the moist, buttery cake and the spicy, sweet crunch of the cookies, making it an irresistible treat for any occasion, especially during the colder months when warm spices are most comforting.

Beyond its unique texture, the Pepernoten cake is also incredibly easy to make, making it perfect for home bakers looking to create something special without extensive effort. It’s a fantastic way to utilize leftover pepernoten or to simply bring the festive cheer of Sinterklaas into your kitchen with a delicious aroma that fills your home.

Essential Baking Tips for a Perfect Pepernoten Cake

Achieving a truly exceptional cake often comes down to a few fundamental techniques. These tips will help ensure your Pepernoten cake turns out beautifully light, airy, and full of flavor:

• Room Temperature Ingredients are Key: For the most airy and evenly textured cake, always ensure all your ingredients, especially butter and eggs, are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that traps air efficiently, resulting in a lighter and fluffier final product. Cold ingredients can cause the batter to curdle and affect the cake’s texture.
• Sift Your Flour: Don’t skip this step! Sifting the flour not only removes any potential lumps but, more importantly, it aerates the flour. This process introduces air, which contributes to a lighter cake crumb and ensures the flour blends seamlessly into the wet ingredients without forming stubborn lumps, leading to a smoother and more consistent batter.
• The Power of a Pinch of Salt: Adding just a small pinch of salt might seem counterintuitive in a sweet recipe, but it’s a game-changer. Salt doesn’t just make things salty; it profoundly enhances other flavors. In this cake, it balances the sweetness, making the spiced flavors of the pepernoten and vanilla extract pop, resulting in a more complex and “delicious” taste profile. It prevents the cake from being overly sweet and adds depth.
• Don’t Overmix the Batter: Once you add the flour, mix just until combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. A light hand will ensure a tender and moist crumb.
• Accurate Oven Temperature: An accurately preheated oven is crucial for even baking and proper rising. Use an oven thermometer to verify your oven’s temperature, as built-in thermostats can sometimes be inaccurate.
• Check for Doneness Properly: While bake times are a guide, always rely on the skewer test. Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (but no wet batter), your cake is done. If it’s still wet, continue baking in 5-minute increments.
• Cooling is Crucial: Allow the cake to cool in the tin for the recommended time before transferring it to a wire rack. This allows the cake to set, preventing it from breaking apart when removed. A wire rack ensures air circulation around the entire cake, preventing sogginess.

Recipe: Homemade Pepernoten Cake

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RECIPE CARD

Pepernoten Cake

Andréa

Pepernoten are a delightful spiced cookie associated with Sinterklaas. In this festive recipe, they are lovingly folded into a delicious cake batter, creating a wonderfully crispy and creamy cake that is sure to be a hit with everyone, especially Sinterklaas himself!

5 of 9 votes

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Prep Time

15 minutes
mins

Cook Time

1 hour
hr

Total Time

1 hour
hr
15 minutes
mins

Course
Sweets and Sweet Baking

Cuisine
Dutch

Servings

10
slices

Calories

3416
kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C.
• Cake tin (approx. 20 cm / 8 inches)
• Handmixer (or stand mixer)
• Fine-mesh sieve
• Silicon spatula (or wooden spoon)

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Ingredients

• ▢
  200 gram unsalted butter, + extra for greasing (at room temperature)
• ▢
  150 grams granulated sugar
• ▢
  1 teaspoon vanilla extract
• ▢
  4 large eggs , size L (at room temperature)
• ▢
  200 grams self-rising flour
• ▢
  1 pinch salt
• ▢
  100 grams kruidnoten (small Dutch spiced cookies)

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Instructions

• ▢
  Prepare your oven: Preheat the oven to 180 degrees Celsius (approximately 350 degrees Fahrenheit). If you are using a convection oven, reduce the temperature by 20°C (30°F) to 160°C (325°F). This step is crucial for even baking.
• ▢
  Prepare the cake tin: Lightly grease your 20 cm (8-inch) cake tin with a bit of butter. You can also dust it with a little flour or line it with parchment paper to prevent sticking.
• ▢
  Cream butter and sugar: In a large mixing bowl, combine the room temperature butter and granulated sugar. Using a hand mixer (or stand mixer with paddle attachment), beat the mixture on medium-high speed for about 3 minutes until it becomes pale yellow, light, and fluffy. This creaming process incorporates air, which is vital for a light cake.
• ▢
  Add the eggs: Crack the eggs into a separate small bowl. Gradually add the eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Adding eggs slowly helps maintain the emulsion.
• ▢
  Flavor the batter: Stir in the pinch of salt and vanilla extract. Mix for an additional minute on low speed to ensure these flavors are well distributed throughout the batter.
• ▢
  Incorporate dry ingredients: Turn off your mixer. Using a fine-mesh sieve, sift the self-rising flour directly over the wet ingredients in the bowl. This prevents lumps and keeps the batter light.
• ▢
  Gentle mixing: Mix again for just 1 minute on the lowest speed until the flour is barely combined. Be careful not to overmix, as this can make your cake tough.
• ▢
  Fold in the pepernoten: Using a silicon spatula or wooden spoon, gently fold the kruidnoten (pepernoten) through the batter until they are evenly distributed. Avoid crushing them too much; you want those delightful crunchy pieces!
• ▢
  Bake the cake: Pour the prepared batter evenly into the greased cake tin. Place it in the preheated oven and bake for 60 to 70 minutes. The baking time can vary depending on your oven, so keep an eye on it.
• ▢
  Check for doneness: To determine if the cake is fully baked, insert a wooden skewer or toothpick into the center. If it comes out clean with no wet batter attached, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and test again.
• ▢
  Cool the cake: Once baked, remove the cake from the oven. Let it stand in the cake tin for 5 minutes. This allows the cake to set and prevents it from crumbling. After 5 minutes, carefully release the cake from the tin and transfer it to a wire rack to cool completely before slicing and serving.

Nutrition

Calories:
3416
kcal


Carbohydrates:
374
g


Protein:
53
g


Fat:
192
g


Saturated Fat:
111
g


Cholesterol:
1085
mg


Sodium:
818
mg


Fiber:
7
g


Sugar:
172
g


Vitamin A:
5948
IU


Iron:
11
mg

Keyword
Sinterklaas dessert, spiced cake, traditional Dutch treat, pepernoten, kruidnoten

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Serving Suggestions for Your Pepernoten Cake

This Pepernoten cake is delicious on its own, but here are a few ideas to make it even more special:

• Simple Dusting: A light dusting of powdered sugar (confectioners’ sugar) over the cooled cake adds a touch of elegance and sweetness.
• Whipped Cream: Serve slices with a dollop of freshly whipped cream. The cool, airy cream provides a lovely contrast to the dense, spiced cake.
• Ice Cream: A scoop of vanilla bean or even a spiced pumpkin ice cream would make for a fantastic dessert pairing.
• Coffee or Tea: This cake is perfectly suited for a festive coffee break or an afternoon tea, offering comfort and flavor with every bite.
• Warm Sauce: Drizzle with a caramel sauce or a simple lemon glaze for an added layer of flavor.

Storing Your Pepernoten Cake

To keep your delicious Pepernoten cake fresh and moist for as long as possible, follow these storage tips:

• Airtight Container: Once completely cooled, store the cake in an airtight container at room temperature. This will help maintain its moisture and prevent it from drying out.
• Shelf Life: The cake will stay fresh and delicious for about 3-4 days at room temperature.
• Refrigeration (Optional): If you want to extend its shelf life, you can refrigerate it for up to a week. However, bring it back to room temperature before serving for the best flavor and texture.
• Freezing: For longer storage, slices or the whole cake (well-wrapped in plastic wrap and then foil) can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and then bring to room temperature before serving.

Variations to Explore

The beauty of a pound cake is its adaptability. Feel free to experiment with these variations to personalize your Pepernoten cake:

• Chocolatey Twist: Add a handful of chocolate chips (dark or milk) along with the pepernoten for an extra layer of indulgence.
• Citrus Zest: Incorporate the zest of one orange or lemon into the batter for a brighter, more aromatic profile that complements the spices beautifully.
• Extra Spices: If you love a stronger spice kick, consider adding a pinch of ground cloves or nutmeg to the dry ingredients.
• Glaze: Instead of a simple dusting, whisk together powdered sugar with a little milk or orange juice to create a simple glaze to drizzle over the cooled cake.
• Nuts: Fold in some chopped walnuts or pecans for an additional textural element and nutty flavor.

Whether you stick to the classic recipe or try one of these delightful variations, this Pepernoten cake is sure to bring warmth, joy, and a taste of Dutch tradition to your home. Happy baking and enjoy your festive treat!