Spice Cake with Apple Compote and Vanilla Anglaise

This combination sounded so good the other day.  My little experiment proved a success, so I thought I'd share the recipe.  I'll admit the flavors lend themselves to a blustery Autumn day, but that's good imagery for me since we've been having such a hot and humid and thunderstorm filled May.

 Spice Cake
1 spice cake mix (what ever your favorite brand will do)
Bake according to the box directions.

Apple Compote
4 flavorful apples, peeled and chopped into 1/2" pieces (I believe I used Gala or Jazz)
3 TBSP butter
1 to 2 TBSP TBSP dark brown sugar (depending on how sweet you like things)
1 to 2 TBSP water
1/2 tsp cinnamon
1 tsp vanilla

Melt butter in a small sauce pan.  Add apple pieces, sugar, water, cinnamon & vanilla.  Give it a good stir.  Over medium heat, bring to barely a boil, then reduce heat to low and simmer with the lid on, stirring occasionally, until apples are soft (about 15 minutes).  Remove lid and continue to simmer until the liquid thickens and you can mash the apples with a fork (about 20 minutes).  Set aside until ready to serve.

Vanilla Creme Anglaise
 4 egg yolks
1/4 to 1/3 cup sugar (depending on how sweet you like things)
1 cup good heavy cream
2 tsp vanilla

Heat cream and vanilla in a small sauce pan until just barely simmering.  In the meantime, whisk egg yolks and sugar in a small bowl until smooth.  Temper eggs by slowly adding 1/2 cup of hot cream to the yolk mixture, whisking constantly.  Slowly pour the warm egg mixture into the sauce pan with the remaining cream, whisking constantly.  Whisk and cook until sauce is thick enough to coat the back of a spoon.  Remove from heat and strain through a fine strainer to get rid of any curdled eggs.  Set aside until ready to serve.

Spoon anglais over cake, top with apple compote.  Best served warm!