Preheat your oven to 350°F.

Cream together the browned butter and the brown and white sugar.

Add eggs one at a time and mix until smooth.

Mix in the date syrup.

In a separate bowl, whisk the flour, baking powder, salt, and cinnamon.

Whisk the milk, yogurt, and vanilla extract together in a separate jug.

Add half of the dry mixture to the butter mixture and mix to combine.

Add the milk mixture and mix to combine.

Finish by adding the rest of the dry mixture and mix to combine.

Grease an 8x8 pan with oil or nonstick cooking spray and line with parchment paper, leaving overhang on either side.

Place the pitted dates face down on the greased, parchment lined pan.

In a medium sauce pan, add the sugar and water.

Turn the stove on medium heat, swirling the pan constantly until an amber color is reached.

Pour the caramel over the dates.

Scoop the batter on top and spread into an even layer.

Bake the upside down cake in the preheated oven for 33-35 minutes, or until the top springs back to the touch and a toothpick inserted into the cake part comes out with a few moist crumbs.

When the cake comes out of the oven, run an offset spatula through the sides of the pan to release the edges.

Let the cake cool for no more than 5-10 minutes, run around the side again, and then invert it onto a serving plate.

Top slices with fresh whipped cream or ice cream and a drizzle of toffee sauce or date syrup.