1. Preheat oven to 350 degrees F. Generously grease a 9-inch cake pan. Cut a piece of parchment to line the bottom of the pan.

2. In a medium bowl whisk together the whole-wheat pastry flour, brown sugar, baking soda, ginger, and pumpkin pie spice.

3. In a large bowl using an electric mixer, beat together the pumpkin, molasses, buttermilk, and olive oil. Add the egg and mix again until smooth.

4. With the mixer on low, slowly add the flour mixture to the bowl. Beat until blended and creamy. Use a rubber spatula to scrape the sides of the bowl, mix again until the batter is smooth with no streaks of flour.

5. Pour into the prepared cake pan and bake. It's done when you insert a toothpick in the center and it comes out with crumbs and no wet batter, 40 to 45 minutes.

6. Let cool for at least 15 minutes. Run a knife around the edge of the pan, invert the cake, and then turn it upright on a serving plate.

Whipped Yogurt Cream

1. In a small bowl, whisk together the yogurt and sugar until smooth.
2. Using an electric mixer and a large bowl, beat the heavy cream into pillowy peaks.
3. Add the yogurt to the whipped cream and use a rubber spatula to gently fold the ingredients together.

To Serve

1. Use a sieve to lightly dust the top of the cake with confectioners’ sugar. Cut into wedges and serve with big spoonful of whipped yogurt cream.