Eggless Whole Wheat Jaggery Peach Upside Down cake
What do you need 2 cups packed jaggery powder 24 oz jar Kirkland canned peaches 1/4 cup unsalted butter 1.5 cups whole wheat flour(Atta/chappati flour) 1.5 tsp baking powder 1/2 tsp baking soda 1/2 cup flavorless oil 1 cup plain yogurt 1/8 tsp salt 1 tsp pure vanilla extract 1 tsp white vinegar What you need to do Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter in a pot and stir in 1 cup jaggery and bring to a boil,stirring frequently.Continue boiling for 1 minute.Pour into a lightly greased 9x13"pan. Drain the jar of canned peaches and reserve the liquid.Arrange the peaches on the butter jaggery mixture. In a bowl,whip oil and 1 cup packed powdered jaggery until smooth.Add yogurt and again whip for another minute. In a separate bowl,sift whole wheat flour,baking soda,baking powder,and salt twice. Add this dry mix in batches to the jaggery-yogurt-oil mix ,fold gently to form a lump free batter.If the batter is thick add couple of tbsp of the reserved ...