Poppy Seed Pound Cake with Plum Pluot Compote Recipe | Epicurious

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