We went apple picking yesterday, coming home with overflowing bags of beautiful Macouns. Tomorrow I'll be making a big batch of chunky crock pot applesauce, but tonight I wanted to try out a new treat.
I'm not much of a cake baker, as I'm a little wary of frosting and not the best at prettying up things. These Apple Cinnamon Upside Down Cakes from Kate's Healthy Cupboard were a great pick.
While Kate recommends a muffin tin for baking, I have four mini Le Creuset ramekins and the same number of eager mouths craving something sweet. Sure, my cakes were a little larger than the six the original recipe claims to yield, but no one complained about the excess ;)
These little cakes were a breeze to make; I used coconut oil as opposed to butter, and topped them off with some homemade coconut whipped cream. Even without the topping the cakes were quite moist, however, and everyone adored them.