Buttery Cinnamon Cake with Apple Compote

Cinnamon and apples just seem to go together.  This cake has it all and is a great treat with coffee.  I am trying to be good so I did not add either whipping cream or vanilla ice cream to it, but it would taste great if you did.  Serve this cake and compote warm to really enjoy the flavour.

1 1/2 cups all purpose flour
2 tsp ground cinnamon or ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
2 tsp vanilla
1 cup sour cream or plain yogurt

Glaze
2 tbsp packed brown sugar
Pinch ground cinnamon
2 tbsp water

Apple Compote
4 large red skinned apples, diced (peeled if desired)
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
Pinch ground cardamom or ginger
Juice of 1 lemon
1/2 tsp vanilla

1. Preheat oven to 350 F.  Grease the sides of a 9 inch springform pan and line the bottom with parchment paper.
2. Combine flour, cinnamon, baking powder, baking soda and salt in a bowl.  In a separate bowl, using electric mixer, beat butter and sugar until fluffy.  Beat in egg and vanilla until blended.  Stir in flour mixture alternately with sour cream, making 3 additions of flour and 2 of sour cream.  Spread into prepared pan, smoothing top.
3. Bake for about 45 minutes or until tester inserted in the centre comes out clean.  Let cool in pan on a rack for 30 minutes.  
4. For the glaze, combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar.  Remove ring from cake.  Brush top and sides with glaze and serve warm or slide the cake off the pan onto a rack and let cool completely.
5. Meanwhile, prepare the apple compote.  Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan.  Bring to a simmer  over medium heat, stirring occasionally.  Cover, reduce heat to medium low and simmer, stirring often, for about 5 minutes or until apples are tender but still keep their shape.  Remove from heat and stir in vanilla.  Serve warm with slices of cake.