Preheat your oven to 325°F (160°C). In a large mixing bowl, beat the cream cheese and butter together until creamy. Gradually add in the sugar and mix well. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined. Pour into a greased bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.

Apple Compote Preparation

Make the Apple Compote

Peel, core, and dice the apples. In a saucepan, combine diced apples, brown sugar, cinnamon, lemon juice, and water. Cook over medium heat until the apples are tender and the mixture thickens, about 15-20 minutes. Let cool slightly.

Cinnamon Anglaise Preparation

Prepare the Cinnamon Anglaise

In a saucepan, heat the heavy cream and sugar over medium heat until sugar dissolves. In a bowl, whisk together egg yolks. Gradually pour the hot cream mixture into the yolks, whisking constantly. Return to the saucepan and cook over low heat until thickened, about 10 minutes. Stir in cinnamon and vanilla extract. Cool and refrigerate.

Brown Sugar Crumble Preparation

Prepare the Brown Sugar Crumble

In a bowl, mix together flour, brown sugar, butter (melted), and cinnamon until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden brown. Let cool.

Serving

Assemble the Dish

Slice the pound cake and serve on a plate. Top with apple compote, drizzle with cinnamon anglaise, sprinkle with brown sugar crumble, and add a scoop of vanilla bean ice cream.