Nonstick cooking spray
1 teaspoon organic cane sugar
1 Granny Smith apple, peeled, cored and cut into thin wedges
2 Fuji apples, peeled, cored and cut into 1/2-inch dice
1 cup all-purpose flour
1/2 cup organic cane sugar
1/2 cup chopped walnuts
1/4 cup grapeseed oil
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 small Granny Smith, cored and sliced
1 teaspoon grapeseed oil
1/2 teaspoon finely chopped crystallized ginger
Fresh mint sprigs
Vanilla frozen yogurt
Preheat oven to 350°F. Coat eight 4-ounce ramekins or 6-ounce custard cups with nonstick spray. Sprinkle bottom of each cup with 1/8 teaspoon sugar. Arrange 4 to 6 slices of Granny Smith apple in bottom of each, overlapping as necessary. Arrange cups in shallow baking pan; set aside.
In large bowl stir together diced Fuji apples and egg. Add flour, 1/2 cup sugar, walnuts, oil, cinnamon, and baking soda; stir until all is moistened (batter will be very stiff). Spoon batter into prepared ramekins, filling almost full.
Bake in preheated oven about 20 minutes or until knife inserted near center of each comes out clean. Cool in ramekins 5 minutes. Invert onto dessert plates.
In medium skillet cook second Granny Smith apple slices in 1 teaspoon hot grapeseed oil over medium-high heat until apples are golden brown (about 3 to 5 minutes). Top cakes with apple slices. Sprinkle with crystallized ginger and fresh mint sprigs. Serve with vanilla frozen yogurt. Makes 8 servings.