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Poppy Seed and Vanilla Pound Cake with Citrus Plum Compote



For the pound cake: Postion the rack in the middle of the oven and preheat oven to 350F.
Grease a 9- by 5-inch loaf pan with butter, then flour it.
Add flour, poppy seeds, baking powder, and salt in a large bowl, whisk until well blended.
Scrape seeds from vanilla bean with tip of a paring knife into a bowl, then add butter and sugar, beat with an electric mixer at medium-high speed until pale and fluffy, 2 to4 minutes.
Add eggs 1 at a time, beating well after each adding.
At low speed, add flour mixture in 3 batches, alternating with half and half, starting and finishing with flour, and blending until just incorporated.
Spoon batter into loaf pan, smoothing top.
Bake until golden, brown and a wooden stick inserted into center comes out with crumbs adhering, 60 minutes to 80 minutes.
Cool in pan for half an hour.
Run a knife around edge of cake to loosen, then invert cake onto a wire rack.
Cool completely, right side up.
To make the compote: Add fruit, 1/2 cup sugar or to taste, 1 teaspoon zest, and lemon juice in a medium saucepan, stir until well mixed.
Simmer, stirring once a while, until fruit starts falling apart and liquid is slightly syrupy, 30 to 35 minutes.
Remove from heat and mix in remaining 1/2 teaspoon zest and nutmeg.
Transfer to a bowl and let cool.
Serve warm or at room temperature.