In a medium pan, melt the butter, muscovado sugar, double cream and vanilla extract over a low heat. Add the apples and lemon juice, stir, then cook for 3 minutes.
Turn up the heat and cook for a further 4 minutes, stirring occasionally until the apples have softened and the toffee sauce has thickened. Remove the pan from the heat and allow to cool slightly.
Meanwhile, toast the cake slices under a hot grill for 1-2 minutes each side until lightly golden. Divide the cake slices between 4 bowls and top with the apples and sauce. Serve with ice cream, if you like.
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