Name: Poppy Seed Pound Cake with Plum Pluot Compote
Cook time: 25 min
Total time: 3 1/2 hr (includes cooling)
Yield: Makes 8 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 zest , divided; 1 tablespoon fresh lemon juice; 1/2 teaspoon grated nutmeg; Accompaniment: lightly sweetened whipped creamAccompaniment: lightly sweetened whipped cream

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Poppy Seed Pound Cake with Plum Pluot CompoteRoland Bello

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).

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.

Recipe notes

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