Best Poppy Seed Plum Cake Recipes

POPPY SEED POUND CAKE WITH PLUM PLUOT COMPOTE

Steps:

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

POPPY SEED PLUM CAKE

Steps:

• To make the poppy seed filling place ground poppy seeds in a bowl and add the hot milk and vanilla extract. Allow to steep for 15 minutes, then add the butter and sugar. Mix well and set aside.
• For the cake batter cream butter and sugar in a big bowl for 6 minutes. Add vanilla extract and salt.
• Beat in each egg separately for 30 seconds.
• Then fold in the poppy seed filling mix.
• In a second bowl combine flour and baking powder. Add this to the butter mixture and stir to combine using a wooden spoon.
• Spread batter in a paper-lined or greased springform pan (26 cm/10 in in diameter).
• Stick the plum quarters into the dough arranging them in circles on the batter.
• Bake in the preheated oven at 180°C/350°F for 65 minutes or until tester inserted in the centre comes out clean.
• Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely or serve at room temperature.
• Enjoy!