Poppy Seed Pound Cake with Plum Pluot Compote

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 2 cups cake flour sifted (not self-rising; sift before measuring)
• 3 large eggs warmed
• 0.5 cup half-and-half 30 minutes at room temperature
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest divided grated
• 8 servings accompaniment: lightly whipped creamaccompaniment: lightly whipped cream sweetened
• 0.5 teaspoon nutmeg grated
• 2 pounds firm-ripe plums and pluots peeled cut into 1/2-inch wedges
• 0.3 cup poppy seeds 
• 0.5 teaspoon salt 
• 0.8 cup sugar to taste
• 1.8 sticks butter unsalted softened
• 0.5  vanilla pod 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• loaf pan
• hand mixer

Directions

1. Preheat oven to 350°F with rack in middle. Butter and flour a 9- by 5-inch loaf pan.
2. Whisk together flour, poppy seeds, baking powder, and salt.
3. 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.
4. 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.
5. Spoon batter into loaf pan, smoothing top.
6. 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.
7. 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.
8. Remove from heat and stir in remaining 1/2 teaspoon zest, nutmeg, and more sugar if desired.
9. Transfer to a bowl to cool.
10. Serve warm or at room temperature.
11. •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.