Pumpkin Apple Cake

Pumpkin season is there! Therefore my bakery now turns orange - that's yummy and tastes. Here a recipe for a juicy tray cake.

This recipe is for half a tray

For the cake:
12 oz. wheat flour (350 g)
7 oz. raw-cane-sugar (200 g)
1 sachet vanilla suagr
3/4 sachet baking powder
2 tablespoons arrowroot
1 tablespoons lemon juice
1 apple, mid-size
5-6 oz. Hokkaido pumpkin (160 g)
3 oz. soy-yoghurt (100 g)
2 oz. oil (65 g)
10 oz. mineral water, unsweetened (300 ml)

Mix flour, suagr, vanilla sugar, baking powder and arrowroot in a big bowl. Peel and seed the apple. Clean and seed the pumpkin. Rasp or mix the apple and pumpkin. Then sprinkle with lemon juice to avoid browning

Add yoghurt and oil as well as half of the water to the dry ingredients and stir well carefully with an wire whisk. Add bit by bit some more water till the dough gets a regular structure. Then add apple and pumpkin.

Use a tray of about 8x8 inches ( 20x20 cm). Lay out with bake paper and roll out the dough.

For the streusel:
4 oz. wheat flour (120 g)
2 oz. raw-cane-suagr (50 g)
2 oz. vegan butter (65 g)
1 pinch of cinnamon

Work flour, sugar, butter and cinnamon with your fingers till the dough crumbles. Spread the streusels over the cake.

Bake at 320°F (160°C) circulation heat for about  45 minutes. In doubt do the toothpick-test. The cake is best enjoyed warm, but also holds fresh in the fridge for a couple days.