Poppy Seed Pound Cake With Plum Pluot Compote Recipe

Name: Poppy Seed Pound Cake With Plum Pluot Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; , divided; 1 tablespoon fresh lemon juice; 1/2 teaspoon grated nutmeg; Accompaniment: lightly sweetened whipped creamAccompaniment: lightly sweetened whipped cream

Servings: persons

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
, divided
1 tablespoon fresh lemon juice
1/2 teaspoon grated nutmeg
Accompaniment: lightly sweetened whipped creamAccompaniment: lightly sweetened whipped cream

1
Preheat oven to 350u00b0F 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
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.

1154

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Poppy Seed Pound Cake With Plum Pluot Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppy Seed Pound Cake With Plum Pluot Compote

How did you like this recipe?

Frequently Asked Questions