125 g (4 oz) unsalted butter, softened, plus extra for greasing
125 g (4 oz) self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
75 g (3 oz) soft dark brown sugar
50 g (2 oz) caster sugar
2 large eggs, lightly beaten
crème fraîche, to serve (optional)
50 g (2 oz) demerara sugar
50 g (2 oz) unsalted butter
2 teaspoons lemon juice
3 dessert apples, peeled, cored and sliced
Grease a 12-hole individual traybake tray or nonstick muffin tin. Sift the flour, baking powder and spices into a large bowl. Add the remaining ingredients and beat together with a hand-held electric whisk until smooth and creamy.
Spoon the mixture into the prepared tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until risen and firm to the touch.
Meanwhile, make the toffee apples. Place the sugar, butter and lemon juice in a nonstick frying pan over a medium heat and heat until melted. Add the apples and simmer gently for 7–8 minutes, turning occasionally, until golden and softened. Leave to cool slightly.
Remove the cakes from the oven and transfer to wire racks to cool slightly. Serve warm, topped with the toffee apples and sauce, and with crème fraîche, if liked.