Poppy Seed & Vanilla Pound Cake with Citrus Plum Compote

Directions

For the pound cake:

Postion the rack in the middle of the oven and preheat oven to 350°F.

Grease a 9- by 5-inch loaf pan with butter, then flour it.

Add flour, poppy seeds, baking powder, and salt in a large bowl, whisk until well blended.

Scrape seeds from vanilla bean with tip of a paring knife into a bowl, then add butter and sugar, beat with an electric mixer at medium-high speed until pale and fluffy, 2 to4 minutes.

Add eggs 1 at a time, beating well after each adding.

At low speed, add flour mixture in 3 batches, alternating with half and half, starting and finishing with flour, and blending until just incorporated.

Spoon batter into loaf pan, smoothing top.

Bake until golden, brown and a wooden stick inserted into center comes out with crumbs adhering, 60 minutes to 80 minutes.

Cool in pan for half an hour.

Run a knife around edge of cake to loosen, then invert cake onto a wire rack.

Cool completely, right side up.

To make the compote:

Add fruit, ½ cup sugar or to taste, 1 teaspoon zest, and lemon juice in a medium saucepan, stir until well mixed.

Simmer, stirring once a while, until fruit starts falling apart and liquid is slightly syrupy, 30 to 35 minutes.

Remove from heat and mix in remaining ½ teaspoon zest and nutmeg.

Transfer to a bowl and let cool.

Serve warm or at room temperature.