Stroopkoekenkoek

A Sweet Indulgence with a Rich History

Stroopkoekenkoek is a delightful fusion of the traditional Dutch stroopwafel and cake, known as "koek" in Dutch. This dessert combines the caramel and cinnamon flavors typical of a stroopwafel cookie with the light, airy texture of a cake. Originally, both stroopwafels and Dutch cakes, known as "koekjes," trace their origins back to the 19th century in the Netherlands, particularly in the city of Gouda, where the stroopwafel was born. The stroopkoekenkoek offers a unique culinary experience, blending historical flavors with modern baking techniques.

Ingredients

• Flour - 2 cups
• Baking Powder - 1 tablespoon
• Butter, softened - 1 cup
• Sugar - 1 cup
• Eggs - 3 large
• Milk - 1 cup
• Vanilla Extract - 1 teaspoon
• Cinnamon - 2 teaspoons
• Salt - 1/2 teaspoon
• Caramel Sauce - 1 cup
• Baking Soda - 1 teaspoon

Preparation

Before beginning, ensure that your butter is softened and that your oven is preheated to 350°F (175°C). This cooking timer will help you manage your time effectively. Grease and flour a 9-inch round cake pan to prevent any sticking.

Baking Process

Step 1: Batter Preparation

Start by sifting 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt into a large bowl. In a separate large mixing bowl, cream 1 cup of butter with 1 cup of sugar until the mixture is light and fluffy. This should take about 5 minutes.

Step 2: Combining Wet Ingredients

Add 3 eggs into the sugar and butter mixture one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract and 2 teaspoons of cinnamon until combined.

Step 3: Incorporating Dry Ingredients

Gradually add the sifted flour mixture to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the flour. Mix until just combined to avoid overmixing, which can result in a dense cake.

Step 4: Baking

Pour the batter into the prepared cake pan and use a spatula to smooth the top. Place the cake in the oven and set the cooking timer for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Topping

Once baked, let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. While the cake cools, warm 1 cup of caramel sauce slightly in the microwave or in a small saucepan over low heat. Drizzle the warm caramel sauce over the cooled cake, allowing it to drip down the sides.

Enjoying Stroopkoekenkoek

This stroopkoekenkoek pairs beautifully with a hot cup of coffee or Dutch tea, enhancing the spiced caramel flavor profile. It's perfect for an afternoon snack or a sweet ending to a meal. For a traditional touch, serve it alongside a small wedge of Dutch cheese.

Whichever way you choose to enjoy your stroopkoekenkoek, its harmonious blend of textures and flavors is sure to delight.