Buttery Cinnamon Cake with Apple Compote

I really liked this recipe out of Food & Drink Autumn 2010.  It is simple, flavourful and versatile.  Switch the apples for your favourite fruit like peaches, bananas or pears for a change.  If using apples try a firm tart type for the best flavour.  This cake is best served warm.

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 350F.  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  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 form 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.

Serves 8