Preheat the oven to 350 degrees.
In a large bowl, beat together the butter, brown sugar and honey until well combined and smooth.
Add in the eggs one at a time, mixing in between each addition, and scrape the sides of the bowl if needed.
Mix in the baking powder, baking soda, salt and chai spices.
Stir in the flour one cup at a time, mixing gently as to not over-mix. Stir in the sour cream or yogurt and vanilla till combined, scraping the sides as needed.
Grease a 9" bundt pan or loaf pan and scoop the batter into the pan. Bake for 45-55 minutes, till a toothpick inserted in the middle comes out clean. Remove and let cool for 10-15 minutes before removing from the pan.
To make the compote, simply warm butter in a saute pan over medium heat and add the sliced apples. Stir in 1 tbsp cinammon, the honey and the almonds, cooking over medium-low heat until apples are warm and soft but still slightly crisp.
Slice cake and spoon compote and vanilla ice cream on top.