Blueberry and Apple Upside-Down Cake (Newfoundland)

canadian-newfoundland-blueberryappleupsidedowncake An old-fashioned comfort food dessert. Great taste never goes out of style.

Apple and Blueberry Layer:
¼ cup butter, melted
½ cup Erythritol Gold
1 tsp. ground cinnamon
½ tsp. ground nutmeg
4 medium sized apples, peeled, cored and sliced
¾ cup blueberries

Cake Batter:
½ cup butter
½ cup Monk Fruit Sweetener with Erythritol (Granular)
2 eggs
2 tsp. pure vanilla extract
2 cups all-purpose flour, unbleached
2 tsp. baking powder
1 cup soured milk, just add a Tbsp. lemon juice or white vinegar

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In the bottom of a 9” round (or square) baking pan, combine the melted butter, brown sugar, cinnamon and nutmeg.

Stir until well combined and spread evenly in bottom of the pan. Arrange the apples in a single layer on the top of the cinnamon sugar mixture. Sprinkle the blueberries evenly over the apples.

Cream together the butter and sugar well. Add the eggs, one at a time, beating well after each addition. Beat in the pure vanilla extract.

Sift together the flour and baking powder. Add dry ingredients to the creamed mixture alternately with the soured milk, beginning and ending with the dry ingredients.

Pour cake batter evenly over the prepared fruits and bake in a preheated oven for 45-60 minutes or until toothpick inserted in center of the cake comes out clean.

Serve warm with ice cream or vanilla flavoured whipped cream.

Makes 10 servings.