Poppy Seed Pound Cake with Plum Pluot Compote
Poppy Seed Pound Cake with Plum Pluot Compote is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F with rack in middle.
Butter and flour a 9- by 5-inch loaf pan.
Whisk together flour, poppy seeds, baking powder, and salt.
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.
Spoon batter into loaf pan, smoothing top.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
