Poppy Seed Pound Cake with Plum Pluot Compote Recipe | Epicurious.com
"Plums and pluots?a hybrid that blends the color of plums with the flavor and soft texture of apricots?have a natural tartness that flatters the accompanying pound cake (which tastes even better if made a couple of days ahead)...."
INGREDIENTS
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2 cups sifted cake flour (not self-rising; sift before measuring)
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1/4 cup poppy seeds
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3/4 teaspoon baking powder
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1/2 teaspoon salt
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1/2 vanilla bean
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1 3/4 sticks unsalted butter, softened
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1 1/2 cups sugar
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3 large eggs, warmed in very warm water 10 minutes
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1/2 cup half-and-half at room temperature 30 minutes
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2 pounds firm-ripe plums and pluots, peeled and cut into 1/2-inch wedges
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3/4 cup sugar, or to taste
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1 teaspoon grated lemon zest , divided
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1 tablespoon fresh lemon juice
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1/2 teaspoon grated nutmeg
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Accompaniment: lightly sweetened whipped creamAccompaniment: lightly sweetened whipped cream
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