Holiday Cake Goodness – Chef Sasto and the Dutch Apple Cake

Nov 23, 2020 | Autumn Brands News

Inspired by Autumn Brands’ Dutch heritage, Chef Sasto has created a twist on a classic Dutch treat by combining one of his favorite holiday desserts; apple pie with the Dutch Boeterkoek.

Chef Sasto putting a twist on a classic Dutch Dessert

The Dutch Apple Cake is a dense, cookie-like cake, with the most addictive chewy edges, similar to shortbread in that it uses LOTS of butter. (Keep that in mind when calculating dosage).

The recipe only uses a few ingredients, so its important to source the best quality butter, extracts, and of course, cannabis flower – which is why I always choose Autumn Brands.

Prep Time: 30 Minutes

Cook Time: 35 Minutes

Inactive Time: 1.5hours


½ lbs unsalted, European butter (infused with decarboxylated Autumn Brands flower) *I prefer the Watermelon Gelato strain for this, as the sweet and savory notes, pair well with the nutty and sweet chewy cake and apples.

1.5c sugar, white granulated

1ea large egg (room temperature)

1tsp vanilla extract

1tsp almond extract

2cup All-Purpose flour

(For egg wash 1 egg yolk + 2tsp water)

1/4c sliced almonds

1ea fuji apple

1/4tsp salt


  1. Preheat your oven to 350 degrees F.
  2. Cream together the butter, extracts, and sugar until fluffy with an electric mixer on high speed for about 8 minutes.
  3. Emulsify in the egg on high speed for about another minute.
  4. Add the flour and mix slowly, until combined. The dough will be thick and sticky. Use a spatula to scrape down the sides of the bowl to place all the dough in the center of the bowl. 
  5. Mix together the water and the egg yolk with a fork until smooth. Set aside.
  6. Wash, dry, and thinly slice the apple.
  7. Place the 2 dough portions in 2 a greased 8-inch cake or loaf pans. Press down with your hands, or using an offset spatula, to flatten and smooth out the dough as best you can, filling the bottom of the cake pan all the way to the edges.
  8. Carefully lay in your apple slices, and press gently into the cake.
  9. Brush the tops of each cake with the egg yolk mixture. I recommend brushing each of them 2-3 times, allowing the egg to be absorbed into the top layer while you alternate back and forth, using all or almost all of the yolk mixture.
  10. Sprinkle the top of each cake with the sliced almonds
  11. Press the almonds down gently, so they are in a single layer and are adhered to the top of the cake. It’s OK, and actually a good thing, if the egg yolk mixture gets on top of the almonds.
  12. Bake at 350 degrees F for 30-40 minutes, or until deeply golden on the edges and slightly golden all across the top.
  13. Cool in pan for at least 45 minutes. Store in an airtight container at room temperature for 4-5 days, or in the fridge for 7-10 days.
  14. Optionally dust with powdered sugar.