Eggless Whole Wheat Jaggery Peach Upside Down cake

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 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 liquid.Add the vanilla extract and vinegar and give it a finally gentle mix.Do not overmix.
  • Pour this batter evenly on the peaches.Bake for 35-40 mins or until the toothpick comes out clean when inserted in the center of the cake.
  • Remove the baking pan from the oven and let it cool for 30 mins.Optional-You can poke the cake with a toothpick and pour 1/3 cup of the reserved liquid evenly on the cake and let it rest for 15 mins.
  • Run the knife along the edge of the cake and place rectangular cookies sheet on the top and flip the cake.Let the cake rest for another 30 mins before slicing.

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