Upside Down Jaggery & Fig Cake

Preheat oven to 355 degrees F (180 degrees C). Grease a 9-inch cake pan with butter and set aside.

In a small bowl, mix Water (2 Tbsp), Jaggery Powder (3 Tbsp), and Brown Sugar (4 Tbsp) until you have a slurry. Pour the mixture into the bottom of the cake pan and spread evenly. Top with Dried Figs (12).

In a large bowl, mix together Granulated Sugar (200 g), Ground Cardamom (1/2 tsp), Plain Yogurt (185 g), Vegetable Oil (160 mL), Vanilla Extract (1 tsp), Whole Milk (3 Tbsp), and Distilled White Vinegar (1 Tbsp) until well incorporated. Add Cake Flour (340 g), Baking Soda (1/4 tsp), and Salt (1/4 tsp) and whisk until you have a smooth batter

Pour the batter into the cake pan over the figs and tap on the counter a couple of times to remove any air bubbles.

Bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool for 5 minutes. Place a large plate over the cake and flip it. Give the pan a little wiggle and the cake should pop right out! Dust with Powdered Confectioners Sugar (to taste) if desired and enjoy!