For the cakes:

8 oz (2 sticks) unsalted butter

1/2 cup Wholesome Sweeteners Organic Sugar

1/4 cup Wholesome Sweeteners Organic Turbinado or Organic Brown Sugar

3/4 teaspoons vanilla extract

3 organic, cage-free eggs

2/3 cup ground macadamia or other nuts

1 cup all purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

For the brown sugar topping:

1 cup Wholesome Sweeteners Organic Brown Sugar or Sucanat

2 oz (1/2 stick) butter

2 oz (1/4 cup) heavy cream

Mix brown sugar topping ingredients together until smooth.  Cover the bottom of six 4oz ramekins with brown sugar topping.  Place in freezer until ready to fill.

Cream the butter, sguars and vanilla extract in a mixer with the paddle attachment.  Add eggs one at a time.  Take off of the mixer and fold in the sifted dry ingredients with a spatula.  Divide batter (it will be thick) between six ramekins.  Bake at 325 degrees for 7 minutes (until the cakes begin to bake around the edges).

Take a small spoon of the brown sugar topping and sink it into the center of each cake.  Return to the oven for an additional 10-14 minutes, until golden brown and firm to the touch.  Serve right away or reheat directly before serving.

Yields six 4oz cakes.