Poppy Seed Pound Cake with Plum Pluot Compote |
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Prep Time: 25 Minutes Cook Time: 185 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Plums and pluotsa hybrid that blends the color of plums with the flavor and soft texture of apricotshave a natural tartness that flatters the accompanying pound cake (which tastes even better if made a couple of days ahead). Ingredients:
2 cups sifted cake flour (not self-rising; sift before measuring) |
1/4 cup poppy seeds |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/2 vanilla bean |
1 3/4 sticks unsalted butter, softened |
1 1/2 cups sugar |
3 large eggs, warmed in very warm water 10 minutes |
1/2 cup half-and-half at room temperature 30 minutes |
2 pounds firm-ripe plums and pluots, peeled and cut into 1/2-inch wedges |
3/4 cup sugar, or to taste |
1 teaspoon grated lemon zest , divided |
1 tablespoon fresh lemon juice |
1/2 teaspoon grated nutmeg |
accompaniment: lightly sweetened whipped creamaccompaniment: lightly sweetened whipped cream |
Directions:
1. Make pound cake: Preheat oven to 350°F with rack in middle. Butter and flour a 9- by 5-inch loaf pan.
2. Whisk together flour, poppy seeds, baking powder, and salt.
3. Scrape seeds from vanilla bean with tip of a paring knife into a bowl, then add butter and sugar and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, add flour mixture in 3 batches, alternating with half-and-half, beginning and ending with flour, and mixing until just incorporated.
4. Spoon batter into loaf pan, smoothing top.
5. Bake until golden-brown and a wooden pick inserted into center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool in pan 30 minutes. Run a knife around edge of cake to loosen, then invert cake onto a rack. Cool completely, right side up.
6. Make Compote: Stir together fruit, 3/4 cup sugar, 1/2 teaspoon zest, and lemon juice in a heavy medium saucepan. Simmer, stirring occasionally, until fruit begins to fall apart and liquid is slightly syrupy, about 30 minutes. Remove from heat and stir in remaining 1/2 teaspoon zest, nutmeg, and more sugar if desired. Transfer to a bowl to cool. Serve warm or at room temperature.
7. Cooks' notes: Pound cake can be baked 3 days ahead and kept in an airtight container at room temperature. Compote can be made 1 day ahead and chilled.
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