Upside Down Jaggery & Fig Cake

One of my biggest successes as a mom has been to convince Elara that dried figs are candy and she gets a California Dried Fig from Orchard Choice or Sun-Maid every day in her lunchbox as a treat. Growing up, my mom would incorporate dried figs into just about everything. She’d cut them up and put dried figs into oatmeal, cookies, ice cream and milkshakes! I decided to take that one step further and make an upside-down jaggery fig cake that would be perfect with a cup of chai on Diwali morning. 

I laid out slices of Sun-Maid California Calimyrna and Mission Dried Figs onto a brown sugar and jaggery slurry, which turns into this deliciously deep, ooey-gooey caramel in the oven! I love this cake when it’s warm and the figs are nice and soft but still slightly chewy and the cake is fluffy and tender. So much texture and flavor which really pairs well with a strong chai or coffee. 

Diwali mornings always consisted of a yummy breakfast before we left for the mandir/temple and this cake is perfect. You can make it the night before and store it in an airtight container until you’re ready to serve it! 

I hope you give this cake a try or even try incorporating dried figs in your everyday food! Be sure to tag me in your re-creations at @milkandcardamom! 

Upside Down Jaggery & Fig Cake

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• Author: Milk and Cardamom
• Total Time: 50 minutes
• Yield: 9 1x
• Diet: Vegetarian

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Description

Delicious eggless upside-down fig cake made with dried figs and jaggery- perfect tea cake for Diwali morning!

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp water
• 3 tbsp (30 g) jaggery powder
• 1/4 cup (45 g) brown sugar
• 12 –15 Orchard Choice or Sun-Maid California Mission or Calimyrna Dried Figs, sliced thinly
• 1 cup + 3 tbsp (237 g) granulated sugar
• 1/2 tsp freshly ground cardamom
• 3/4 cup (200 g) plain yogurt
• 2/3 cup (150 mL) vegetable oil or any neutral oil
• 1 tsp (5 mL) vanilla extract
• 3 tbsp (47 mL) whole milk
• 1 tbsp white vinegar
• 2 1/2 cups (335 g) cake flour
• 1/4 tsp baking soda
• 1/4 tsp salt

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Instructions

1. Preheat oven to 355F. Grease a 9-inch cake pan with butter and set aside.
2. In a small bowl, mix water, jaggery, and brown sugar until you have a slurry. Pour the mixture into the bottom of the cake pan and spread evenly. Top with sliced Sun-Maid California Mission or Calimyrna Dried Figs.
3. In a large bowl, mix together sugar, cardamom, yogurt, oil, vanilla, milk, and vinegar until well incorporated. Add flour, baking soda and salt and whisk until you have a smooth batter.
4. 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 sugar and enjoy!

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Dessert
• Cuisine: American, Indian

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