Upside-down apple corn cake

1- Preheat the oven to 350^o F (180^o C). Butter an 8 inch (20 cm) round mold.

2- Put the corn in a pot, cover with water and bring to a boil. Cook for 5 minutes or until the corn is tender. Let cool. In a food processor or with a hand mixer, process with the milk until puréed.

3- In a large bowl, cream the butter with the brown sugar. Add the eggs one at a time, mixing well between each one. Incorporate the warm corn.

4- In another bowl, mix the dry ingredients and add them gradually.

5- Mix the apples, apple sauce, brown sugar and cinnamon. Pour into the mold.

6- Cover with the cake batter and bake in the oven for 45 to 50 minutes or until a tooth pick can be inserted into the centre of the cake and removed clean.

7- Cover the mold with a large place and turn upside-down to unmold the cake.

8- Serve hot or cold. 

Nutrition Facts (per serving):

Calories: 310

Protein:  6 g

Fat:    12 g

Carbohydrate:  47 g

Fibre:   3 g

Sodium: 245 mg