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 (1 cup), Ground Cardamom (1/2 tsp), Plain Yogurt (3/4 cup), Vegetable Oil (2/3 cup), Vanilla Extract (1 tsp), Whole Milk (3 Tbsp), and Distilled White Vinegar (1 Tbsp) until well incorporated. Add Cake Flour (2 1/2 cups), 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!