Bake the apples on the bottom shelf of the oven for 20 minutes, or until the apples are soft. Serve the apples with generous spoonfuls of the roasting juices and a spoonful of crème fraîche.
I have a bit of a weakness for this sort of cake, which is essentially an assembly–job number, a construction of alternate layers of a rich, boozy cream and some storebought sponge or other.