Poured Caramel Cake with Ginger Cinnamon Streusel and Creme Fraiche

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Streusel:

1/2 cup dark brown sugar, packed

2 teaspoons ground cinnamon 

2 teaspoons ground ginger 

Cake:

6 ounces unsalted butter, cubed and softened, plus more for the ramekins

3/4 cup buttermilk 

1 teaspoon vanilla extract 

1 1/4 cups granulated sugar

2 teaspoons lemon zest 

2 cups all-purpose flour 

2 teaspoons baking powder 

1/2 teaspoon fine sea salt 

1/4 cup vegetable oil 

3 large eggs, at room temperature 

Quick Creme Fraiche:

1 1/2 cups heavy cream

1/2 cup sour cream 

Small pinch fine sea salt

Caramel Sauce:

1 3/4 cups granulated sugar

2 teaspoons lemon juice 

1/2 teaspoon fine sea salt 

1/4 cup bourbon 

1/2 cup (1 stick) unsalted butter 

1 cup heavy cream 

1 teaspoon ground cinnamon 

1 teaspoon ground ginger 

Garnish:

1/4 cup crystalized ginger, chopped