Poppy Seed Pound Cake with Plum Pluot Compote Recipe
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...
Keywords
- loaf cake
- poppy seed
- plum
- pluot
- nut free
- make ahead
- electric mixer
- summer
- gourmet
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Cooking tools:
- Loaf pan
- Cooling rack
- Grater
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spoon
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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