Brown Sugar Cakes

6 servings

Brown sugar topping/filling:

2 oz butter

2 oz heavy cream

1 c brown sugar

Cake:

8 oz unsalted butter, very soft

1/2 c sugar

1/4 c brown sugar

3/4 t vanilla

3 eggs

2/3 c almond flour

1 c all-purpose flour

1/2 t salt

1 t baking powder

For topping:

Bring butter and heavy cream to a boil in a small saucepan. Pour it over the brown sugar and whisk until there are no lumps. Chill. Cover the bottom of 6 (4 ounce) ramekins with brown sugar topping, and reserve the rest for filling the cakes. Place in freezer until ready to fill.

For cake:

Cream the softened butter, sugars, and vanilla extract in a mixer with the paddle attachment. Add eggs and mix well. Take the bowl off of the mixer and fold in the sifted dry ingredients with a spatula. Divide the batter (it will be thick) between the six ramekins. Bake at 325°F for 12 minutes, until the cakes begin to bake around the edges. Remove from the oven and take a small spoon of the brown sugar topping and sink it into the center of each cake. Return ramekins to the oven until cakes are golden brown and firm to the touch, about 7 more minutes. Serve right away, or reheat directly before serving.