• Preheat oven to 325. Spray four 6 oz oven safe ramekins with cooking spray and sprinkle the bottoms and sides with turbinado sugar, set aside.

Cake Batter

• Start by browning the butter. You'll take ½ cup (1 stick) of butter, and melt in a medium saucepan, continuing to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool. You can put it in the fridge for 10-15 minutes to speed it up.
• In a medium sized bowl beat together butter and cream cheese with a paddle attachment or electric beaters until completely smooth. Add in sugar, egg and vanilla and beat for 2-3 minutes until light in color. Slowly mix in baking powder, salt, cinnamon, nutmeg, ginger and flour, being careful not to over mix, followed by buttermilk.
• Scoop 6 tablespoons of batter into each sugared ramekin, or divide evenly among the four ramekins. Smooth out batter.

Cream Cheese Mixture

• In a small bowl beat together the cream cheese, sugar, cinnamon and vanilla until smooth. Mix in egg yolk.
• Scoop 2 tablespoons of mixture on top of the cake batter.
• Place 4 ramekins on a cookie sheet. Bake for 26-33 minutes, or until light golden brown along the outside. Allow to cool for 10-15 minutes.

Apple Topping

• While butter cakes are baking you can cook the apples. Add butter to a medium saucepan and heat over medium heat until melted. Add apples, brown sugar, cornstarch, cinnamon, nutmeg and vanilla and stir to combine.
• Bring to a boil, then reduce heat to low and simmer until thickened, about 5 minutes. Once done cooking, allow to cool and set up.
• Turn the cake ramekin over onto a plate. Top with ice cream and apples with some sauce.