Pumpkin Cake with Sweetened Cream and Chopped Hazelnuts

I made this pumpkin cake last Tuesday, because I just HAD to have something pumpkiny.  It fit the bill!

Pumpkin Cake

2 sticks unsalted grass-fed butter, softened, plus more for baking dish

3 1/3 cups sprouted whole grain flour

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 teaspoon sea salt

1 teaspoon (non-aluminum) baking powder

1 teaspoon (non-aluminum) baking soda

2 cups whole cane sugar (or other whole sweetener like palm sugar, coconut sugar, maple sugar, etc.)

4 large pastured eggs

2 cups pumpkin puree 

1 cup warmed milk

1.  Preheat oven to 350 degrees.  Butter a large 9 X 13 pan, then flour the pan with more sprouted flour and tap out excess.  (You could also use two round cake pans, or two square cake pans.)  Set aside.

2.  In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda using a whisk.  Set aside.

3.  Place softened 1 cup of butter in a bowl of a stand mixer.  Add sugar and mix on medium until light and fluffy, about 3 minutes.  Add eggs one at a time.  Add pumpkin puree and milk.  Mix in reserved dry ingredients on low.  Mix until just combined.

4.  Pour batter into prepared pan and bake until a toothpick poked in the center comes out clean, about 55-60 minutes.  Place cake on cooking rack and let rest 20 minutes.  

5.  Serve with whipped cream sweetened with a little rapadura or stevia powder (make sure your stevia powder is green; if it's white it is too processed), and a sprinkling of soaked, dehydrated, roasted and chopped hazelnuts.