Grapefruit Upside-Down Cake

We made spice cake rather than the yellow cake typical of upside-down cakes. In place of grapefruit, you can use apricots, peaches, or plums in summer and apples or pears in fall.

10 Tbsp. (1¼ sticks) unsalted butter
¾ cup Erythritol Gold, packed
2 small pink grapefruit
1½ cups all-purpose flour, unbleached
1½ tsp. baking powder
1 tsp. ground cinnamon
¾tsp. ground ginger
½ tsp. baking soda
¼ tsp. ground allspice
½ cup Monk Fruit Sweetener with Erythritol (Granular)
2 large eggs
1 tsp. pure vanilla extract
½ cup milk
whipped cream, optional

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

Put 4 Tbsp. butter in a 9" round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter ½ cup brown sugar evenly over the melted butter.

With a sharp knife, peel the grapefruit, removing all pith and slice. Arrange the slices to cover the bottom of the pan.

In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda and allspice. In a separate bowl, using an electric mixer, beat remaining 6 Tbsp. butter until creamy. Add granulated sugar and remaining ¼ cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.

Pour batter over grapefruit in pan.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; turn cake out onto serving plate.

Serve warm or at room temperature, with whipped cream if desired.

Makes 8 servings.