INSTRUCTIONS

1. Position rack in center of oven. Preheat to 350°F.
2. Generously butter an 8-inch cake pan that’s 2-inches deep. Line bottom and sides of the pan with parchment, overhanging the edges, so it’s fully covered. Set aside.
3. For the cake, whisk together flour, baking powder, salt and nutmeg in a medium bowl. Set aside.
4. Using a stand mixer fitted with the paddle, 1/2 cup granulated sugar with butter, brown sugar and vanilla seeds on medium speed until light and fluffy, about 2 to 3 minutes. Add eggs on low speed, one at a time, scraping down sides when needed, until just roughly mixed. Add flour-mixture to butter-mixture in 3 parts, alternating with milk in 2 parts. Remove bowl from stand mixer. Scrape down sides, ensuring batter is smooth. Fold in apples just until combined. Scrape batter into prepared pan; spreading well to ensure pan is filled. Smooth top. Evenly sprinkle over remaining 1 tbsp sugar.
5. Bake in the center of oven until a tester inserted into the center of cake comes out clean, 50 minutes to 1 hour. Transfer to a wire rack and let cool completely in its pan, for 2 hours.
6. To finish, using the parchment edges, lift cake out of pan then transfer to a cake stand. Serve immediately with crème fraiche.