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Preheat the oven to 350°. Place eight 8-ounce ramekins on a large
rimmed baking sheet. In a bowl, toss the walnuts with the light
brown sugar and cinnamon.
In a medium bowl, whisk together the flour, baking powder and
baking soda. In a large bowl, blend the butter with the turbinado
sugar, dark brown sugar and eggs. Gently stir in the flour mixture
and buttermilk until blended, then fold in the apples and chestnuts.
Spoon the batter into the ramekins and sprinkle the walnut mixture
on top. Bake for about 40 minutes, until the topping is browned
and a cake tester inserted in the center of the cakes comes out
clean. Let cool for 5 to 10 minutes, then serve with a scoop of ice
cream.
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