Preheat the oven to 160C. line a cake tin with parchment paper on the base if desired or grease all the sides with butter. set aside until needed.

In a bowl, Place the chopped apple with the lemon juice , brown sugar and 25 g butter and toss to combine. Transfer into the baking tin.

Next, prepare the cake batter, in a second bowl, beat the rest of the butter 100g with the caster sugar until softened.

Beat in the eggs. The mixture will look slightly split) then, add the cinnamon, flour and baking powder until a smooth batter is achieved.

Stir in lastly the crème fraiche to bring extra texture and flavour to the cake.

Spoon the cake batter over the apple using a spoon to ensure the mixture is smoothly covering the apple pieces.

Transfer in the oven and bake for 30-35 minutes until the cake is fully cooked.

Remove from the oven and set aside for 5 minutes to settle.

Lastly, in a small bowl, combine the rest of the crème fraiche with 3 tbsp of apple compote. Cadd some honey if needed to balalnce the flavours.

Serve the cake with the apple crème fraiche and enjoy immediately.