Preheat oven to 180°C. Grease a 20cm baking tin.
Cream together the margarine and muscovado sugar in a large bowl.
Add the eggs one at a time and beat until light and fluffy.
Mix in 1/3 of the flour, 1/2 of the crème fraîche, another 1/3 of the flour, the rest of the crème fraîche and the rest of the flour.
Peel and dice two of the apples and toss them in the cinnamon and nutmeg.
Stir the spiced apple into the cake batter and pour it into the cake tin.
Peel and slice the final apple into fairly thin wedges. Squirt over a little lemon juice and sprinkle with the caster sugar.
Arrange the apple slices on the top of the cake.
Bake for about 60-75 minutes, until a sharp knife inserted into the middle comes out clean.
Recipe courtesy of Cheryl Pasquier, Mad House Family Reviews