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Pumpkin Molasses Gingerbread Cake with Yogurt Whipped Cream
Ingredients
  • subheading: Cake:
  • 2 cups whole-wheat pastry flour (see notes)
  • ¾ cup packed brown sugar
  • 1 ½ teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon pumpkin pie spice
  • ¾ cup pumpkin puree unsweetened
  • ⅔ cup molasses I use blackstrap molasses
  • ½ cup buttermilk
  • ½ cup extra-virgin olive oil
  • 1 egg
  • Confectioners’ sugar for dusting the finished cake
  • subheading: Whipped Yogurt Cream:
  • ½ cup plain Greek yogurt
  • 3 tablespoons sugar
  • 1 cup heavy cream
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