Pumpkin Spice Snacking Cake

This is a great snacking cake for any time of the year.  From the Milk Calendar 2014.

2 cups whole wheat flour
1 cup all purpose flour
1/2 cup unsalted green pumpkin seeds, chopped
2 tsp ground cinnamon
2 tsp ground ginger
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 cup canned pumpkin puree
2/3 cup plain yogurt (not fat free)
2 tsp vanilla extract
1 cup milk

1. Preheat oven to 350F.  Line a 13 x 9 inch metal cake pan with parchment paper or oil; butter foil, if using.  
2. In a bowl, whisk together whole wheat flour, all purpose flour, pumpkin seeds, cinnamon, ginger baking powder, salt and baking soda.  In a large bowl, using an electric mixer, beat butter, sugar and eggs until well blended; beat in pumpkin, yogurt and vanilla.  Using a spoon, stir in dry ingredients alternating with milk, making 3 additions of dry and 2 of milk, just until incorporated.  
3. Spread into prepared pan, smoothing top.  Bake for about 40 min or until tester inserted in the centre comes out clean.  Let cool in pan on a rack for 30 min.  Invert onto a cutting board, peel off paper, then invert back onto rack to cool completely.