Apple, ricotta and coconut milk mini cakes

Is apple season and I seeing it in everywhere. There's no finer way to enjoy autumn's bounty and warm up a chilly house than by baking a fresh apple cake. And one more time I whipped up creating this cake I tried to come out from the same, but always good, spiced apple cake; instead milk I used coconut milk and add ricotta and a little bit of some walnut or Amaretto liquor. But this is totally optional. I have to say that is so good, it should be Illegal. I love this kind of cake because it is so versatile. I usually bake them into a mini cake or cup cake mold, because they look so charming. Serve it for dessert with a scoop of ice cream, for breakfast with coffee, or with tea in the afternoon

Ingredients: 2 apples; peeled, cored and grated mixed with lemon juice 1 ½ cup flour 1 tsp. baking powder 160 ml coconut milk 1/2 tsp. salt 1 cup sugar, more 1 tabelspoon plus 8 Tbsp. unsalted butter; at room temperature 1 egg beaten ½ cup ricotta cheese

1. Heat oven to 350 degrees. Grease and flour a medium square, or rectangular pan. 2. Sift together flour, baking powder and salt. 3. In a large bowl cream together sugar and butter. Beat in ricotta and then the egg. Add the coconut milk and mix well 4. Stir in flour mixture, and then mix in grated apples. 5. Bake in center of oven for 35 minutes, until golden brown. Place on a wire rack and allow cooling. 6.Sprinkle with icing sugar