Jersey Apple Cake with Salted Caramel Drizzle and Crème Fraîche

Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the chopped apples.

Pour the batter into the prepared cake pan and spread evenly.

Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

While the cake is cooling, prepare the salted caramel drizzle: In a saucepan over medium heat, melt the sugar, stirring constantly until it turns into a golden-amber caramel. Be careful not to burn it.

Remove the saucepan from the heat and stir in the butter until melted and smooth. Be careful as the mixture may bubble up.

Slowly pour in the heavy cream and stir until smooth. Stir in the sea salt.

Let the caramel cool slightly, then drizzle it over the cooled cake.

Serve each slice of cake with a dollop of crème fraîche.