- 2/3 cup light brown sugar
- 1 cup buttermilk
- 1 cup roasted chestnuts, quartered
- 1 and 1/2 cups coarsely chopped walnuts
- 1 teaspoon baking powder
- 2 large Granny Smith apples peeled
- cut into 1/2-inch dice
- 1 cup turbinado sugar
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 stick unsalted butter, softened
- 1/2 cup dark brown sugar
- 2 large eggs, beaten
- Sesame or vanilla ice cream
In the first, preheat the oven to 350°. Place eight 8 ounce ramekins on a large rimmed baking sheet and then in a bowl, toss the walnuts with the light brown sugar and cinnamon.
Then in a medium bowl, whisk together the flour, baking soda, and baking powder. In a large bowl, blend the butter with the turbinado sugar, eggs and some dark brown sugar. Gently stir in the flour mixture and buttermilk until blended, and then fold in the apples and chestnuts.
In the last spoon the batter into the ramekins and sprinkle the walnut mixture on top and bake for about 40 to 45 minutes, until the topping is browned and a cake tester inserted in the center of the cakes comes out clean and let cool for 5 to 10 minutes, and then serve with a scoop of ice cream.