Pumpkin Apple Spice Cake
Pumpkin spice cake with apples and crumbles. It is so fine and deliciously juicy. It's just the thing for the pre-Christmas season when you come home after a long walk or you just want to bring that Christmas scent into your home.
Zutaten
- 150 mL Oat drink
- 150 g Hokkaido pumpkin with skin
- 300 g Wheat flour type 550
- 2 Heaped tbsp Cornstarch
- 160 g Raw cane sugar
- ¾ Pack baking powder 2tsp
- 1 pinch Grounded vanilla
- 1 pinch of salt
- Cinnamon, cardamom, allspice, cloves
- 120 mL vegetable oil
- 130 mL sparkling water
- 2 tbsp apple cider vinegar
- 2-3 apples tart e.g. Boskoop do not pre-cut yet!
Ingredients for the crumble:
- 60 g Wheat flour type 550
- 30 g Raw cane sugar light and fine-grained eg Rapunzel
- 50 g Vegetable margarine Alsan Bio
- 1 pinch of cinnamon
- Icing sugar decoration
- Maple syrup deco
Anleitung
- Preheat the oven to 180°C top/bottom heat.
- Dice the pumpkin (without seeds) and cook in 60-80mL water for 5-10 minutes until the liquid has completely evaporated.
- Set aside to cool, then puree with the oat drink.
- In a mixing bowl, mix flour, starch, sugar, baking powder, vanilla, and salt. Add the oil, soda, and vinegar, then mix the pumpkin mixture and hand whisk into a smooth batter.
- Line a 20x20cm square loaf tin with baking paper and pour in the dough.
- Peel and core the apples, then cut them into thirds and score. Place the apple thirds in the batter.
- In a small bowl of flour, sugar, margarine, and cinnamon, mix the crumble and sprinkle over the cake.
- Bake for 45 minutes until golden, then allow it to cool in the tin.
- Serve with powdered sugar and some maple syrup.