Poppy Seed and Vanilla Pound Cake with Citrus Plum Compote

1. 1

   For the pound cake:

2. 2

   Postion the rack in the middle of the oven and preheat oven to 350F.

3. 3

   Grease a 9- by 5-inch loaf pan with butter, then flour it.

4. 4

   Add flour, poppy seeds, baking powder, and salt in a large bowl, whisk until well blended.

5. 5

   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.

6. 6

   Add eggs 1 at a time, beating well after each adding.

7. 7

   At low speed, add flour mixture in 3 batches, alternating with half and half, starting and finishing with flour, and blending until just incorporated.

8. 8

   Spoon batter into loaf pan, smoothing top.

9. 9

   Bake until golden, brown and a wooden stick inserted into center comes out with crumbs adhering, 60 minutes to 80 minutes.

10. 10

    Cool in pan for half an hour.

11. 11

    Run a knife around edge of cake to loosen, then invert cake onto a wire rack.

12. 12

    Cool completely, right side up.

13. 13

    To make the compote:

14. 14

    Add fruit, 1/2 cup sugar or to taste, 1 teaspoon zest, and lemon juice in a medium saucepan, stir until well mixed.

15. 15

    Simmer, stirring once a while, until fruit starts falling apart and liquid is slightly syrupy, 30 to 35 minutes.

16. 16

    Remove from heat and mix in remaining 1/2 teaspoon zest and nutmeg.

17. 17

    Transfer to a bowl and let cool.

18. 18

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.